I love all tacos equally, but just maybe… maybe… I have a slight inclination for loving fish tacos a tiny tad more. While I ate them year round growing up by the Gulf of California, they represent the best of the summer days for me. I loved going to San Carlos and having them. Today’s recipe is super simple and fresh that can easily be done at home. Leftovers of salsas make next day dips… Provecho!
2 lb Trout
2 tablespoons of salted butter
4 garlic cloves
Fresh ground pepper
1/2 white cabbage finely sliced
1/3 cup of apple cider vinegar
1/4 cup sweet chile sauce (i.e. Thai Sweet Chile)
1 seeded finely chopped jalapeño
Salt to taste
1 - 2 avocados
2 tablespoons of finely chopped chives
1 tsp of Tabasco
Salt to taste
Pico de Gallo
3 Roma tomatoes - chopped
1/2 cucumber, peeled and chopped in squares like the tomatoes
1/4 white onion finely chopped
1/2 serrano halved and finely chopped
Juice of 1 lime
Bunch of cilantro finely chopped
Salt to taste
Yoli Yellow or White Corn tortillas
Butter to heat up tortillas
Lime and lemon wedges to serve
How to prepare
Start by preparing your coleslaw. Combine cabbage, jalapeños, vinegar and sweet Chile sauce. Mix well and salt to taste. Set aside.
Next, in a mini processor place the avocados and tabasco. Pulse until smooth. *Tip, for a light crisp option you can add 1/2 cup of greek yogurt. Remove and mix in chives and salt to taste. Set aside.
For the pico de Gallo mix all your ingredients - the key in my opinion is how you chop your vegetables. In this one, I like the tomatoes and cucumbers to be the exact same size. Mix well and salt to taste.
Slice your fish with skin on in 3 in / bite size pieces. Pat completely dry and sprinkle chipotle powder and pepper. Set aside.
You will want if you can…to have someone help you heat up the tortillas so it all comes out at the same time. I recruited Mark and he heated them up with a tiny tad of butter and place them in tortilla warmer while I cooked the fish. Nothing worse than cold fish tacos or tortillas…
To cook the fish, finely chop the garlic and heat up a nonstick pan. Place the butter and garlic and cook until fragrant but not burnt. Remove from heat and place the butter and garlic in a small bowl. Spoon out about 1 tablespoon of butter back into the pan. Set the trout flesh down and fry for about 3 minutes. Turn to the skin side and fry for 2 minutes. Set the fish in a serving platter and sprinkle the cooked garlic. Do not add salt if you used the salted butter like I did…
You are ready to assemble: Place tortilla, add a teaspoon of guacamole, place your fish piece, top with coleslaw and pico de Gallo. Serve with lime / lemon wedges.