This recipe is kind of a combo with a couple of fish tacos recipes I’ve been playing with. Most fish taco recipes will have you batter and then fry the fish. I’m not a huge fan of this- first of all, I’d usually use my cast iron for that. I’m not a huge fan of fish, so having that fishy taste/smell for the next few times I cook isn’t really what I’m looking for. Second, I like to utilize the grill as much as possible- especially in nice weather. Third, if you marinade your fish, it comes out so soft and delicious I just can’t see a reason for frying. So I’ve taken a couple of recipes, played with it and came up with a little something on my own.
Fish Tacos with Mango Slaw and Pink Chile Mayo
- 1/4 cup EVOO
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon c hili powder
- 1 teaspoon Old Bay seafood seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce (or a little more, if you like spice)
- 1 pound white fish filets (I suggest cod. I really don’t like tilapia, mainly because of how it’s raised and even “organic” or “wild caught” can be unreliable.)
Pink Chile Mayo-
- 2 cups greek yogurt
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 1/2 lemon, juiced
- salt and pepper to taste
- 2 limes
- 2 mangoes, diced
- 4-5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro, leaves chopped
- 1/2 cup EVOO
- salt and pepper to taste
- You’ll also need any other ingredients to make your tacos, such as corn flour tortillas, shredded cheese, extra greek yogurt (to replace sour cream), salsa- whatever you want to top it with.
- Prepare the marinade. Combine all the marinade ingredients, starting with the wet ingredients. You can either do this in a medium bowl, or I just throw them all into a big zip lock and swish it around. Make sure it is thoroughly mixed, then add to a zip lock (if you haven’t already) and add the fish. Move the fish around in the bag to make sure all the pieces are evenly coated. Stick it all back in the fridge for at least 2 hours, but I would recommend overnight.
- When ready, preheat your grill. Once hot, add the fish. Discard extra marinade. The fish cooks really quick on the grill- maybe 3 minutes per side. You want that nice char and grill marks before flipping it over. Set aside.
- Prepare the mayo. In a blender or food processor, add all ingredients and blend until smooth. Set aside.
- Prepare the slaw. Add all ingredients to a medium-sized bowl, then stir to combine.
- That’s it! Lay out all your ingredients and let everyone prepare their tacos family style! Enjoy!