Thursday, March 31, 2011

Taco...Thursday?



Around here, any night could be taco night. My latest obsession? Fish tacos.

Actually, my latest obsession is the trout I have been buying from Willy Street Coop.
It is amazing! I had no idea that trout is in the "salmonoid" family. I simply asked for something good and affordable, which ruled out about 90% of the case. The knowledgeable and friendly fish mongers at Willy Street Coop suggested trout at $7/pound. If it is full of toxins, I don't want to know.

What I do know is that it is delicious. Tonight I made a Mayan-style fish, called Tik n Xic, and combined it with all sorts of toppings; pickled onions (of course), guac, sauteed tomatoes and onions, mango salsa, chopped cilantro and lime wedges. I put this meal together in about 45 minutes, minus marinating time. (I already had pickled onions in the fridge.) On your mark, get set...go!

Step1. Marinate fish
Step 2. Make pickled onions (or buy them)
Step 3. Chop cilantro, cut lime wedges and grate cheese. Set aside.
Step 4. Make Mango Salsa (recipe below)
Step 5. Make Guacamole (recipe below)
Step 6. Cook fish
Step 7. Sautee onions and tomatoes (same pan that you cooked fish)
Step 8. Heat tortillas and assemble tacos

TIK N XIC (Mayan Fish)

Ingredients
3/4 pound trout, or other firm fish
2 tbsp achiote paste/powder (find at Latin market, also called annatto)
1 clove garlic, crushed
2 tsp salt

Method
Rib fish with achiote, crushed garlic and salt. Set aside in fridge for about 3 hours.
When ready to cook, heat about 3 tbsp oil in skillet, fry skin side down for about 5 minutes, then flip and finish cooking about 5 more minutes, or so until done. You can grill this if you prefer.

MANGO SALSA

Ingredients
1 ripe mango, diced
1/2 red bell pepper, diced
1 jalapeno, diced (seeds removed)
1/4 cup chopped cilantro
1 clove garlic crushed
juice of 1 lime
1/2 tsp salt

Method
Mix it all together.

GUACAMOLE
Ingredients

2 ripe avocados
1 clove garlic
1 tsp salt
juice 1-2 limes
1/4 cup chopped tomatoes

Method
Mix it all together.

Tomato and onion mix
Sautee chopped onions and tomatoes with a pinch of salt until soft. I cooked these in the same pan I used for fish after I removed the fish.

TO MAKE TACOS
Heat tortillas briefly over flame or in skillet
Fill with fish, guacamole, sauteed tomatoes, and top with pickled onions, mango salsa, and cilantro. Squeeze a bit of lime over and enjoy!!

2 comments:

Lo said...

We also LOVE fish tacos. We usually do them up simply with a bit of pan fried fish (usually I blacken it with a bit of cajun seasoning) and a simple chipotle slaw. But, I've been known to branch out and make coconut-crusted fish with Thai slaw... so I think the variations are pretty limitless.

These look so good. Making me hungry.

Carolyn Jung said...

I love the simplicity of fish tacos. Grill some fish, snuggle them in tortillas, plop on some guac and salsa -- and you have perfection. YUM!