MAUI FISH TACOS

By jarren

Ingredients

• Fish:
• 1/2 cup olive oil
• 3/4 cup fresh lime juice
• 1/4 teaspoon chili powder
• 1 tablespoon finely chopped garlic
• 3 to 4 (1/2 pound) talapia, red snapper, or orange roughy fillets
• Salsa Fresca:
• 3 ripe tomatoes, seeded and chopped
• 1/2 cup diced red onion
• 1 serrano chile, seeded and diced
• 2 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• Salt and freshly ground pepper to taste
• 2 chipotle chiles in adobo sauce, finely chopped
• 1/2 cup heavy cream or creme fraiche
• 1 tablespoon lime juice
• Salt and freshly ground pepper to taste
• 12 (6-inch) corn tortillas
• 2 cups shredded cabbage

Details

Servings 4

Preparation

Step 1

In a non-reactive bowl, mix together the olive oil, 3/4 cup lime juice, chili powder, and garlic. Add the fish and allow to marinate for at least 30 minutes but not more than 2 hours.

In a medium bowl, combine all salsa ingredients. Set aside for at least 30 minutes to allow flavors to blend.

Strain the chipotle into a small bowl to remove the seeds. Discard the seeds; stir the cream or creme fraiche and the 1 tablespoon of lime juice into the bowl with the chipotle. Set aside.

Preheat a barbecue grill. Drain the fish from the marinade, sprinkle with salt and pepper, and cook on the hot grill until cooked through, about 2 minutes per side. Cut into strips and transfer to a warm plate.

Wrap the tortillas in a clean, wet dishtowel. Put the wrapped tortillas in a microwave oven and heat on high until hot and soft, 1 to 2 minutes.

To serve, put the warm fish, corn tortillas, salsa fresca, chipotle cream, and cabbage in separate dishes in the center of the table. Have each person make their own tacos, adding the ingredients of their choice.