Grilled Fish Tacos with Pico de Gallo and Guacamole

Last night was TACO NIGHT! I really dig Taco Night because Marc and I work together in the kitchen and usually it goes quite nicely. Well, until it is time to clean up. Marc is not a cleaner upper. Taco night usually is chicken or steak tacos with all the fixings, but last night I decided we were going to have fish tacos.

I haven’t always been a fan of fish tacos. At first, I thought the idea sounded a little strange. About 2 years ago I started seeing fish tacos on restaurant menus. I just could not imagine fish with all the taco goodness,but that all changed when Marc and I spent 2 weeks in Hawaii. Not only is Hawaii absolutely beautiful, but fish taco huts are everywhere. Marc obviously wanted to eat at one, so I gave it; if I was going to try a fish taco it was going to be in Hawaii. Let me tell you that first fish taco took me by surprise. I was hooked. I ate a fish taco everyday we were there after that. To be honest, I didn’t even like guacamole until Hawaii. I’m telling you that place will change your life.

Grilled Fish Tacos

Ingredients:
1 ½ lb firm fleshed fish fillet
¾ teaspoon garlic salt
½ teaspoon paprika
2 teaspoon olive oil
1 8 oz can of corn
¼ teaspoon salt
8 corn tortillas
3 cups lettuce, shredded
1 lime

Fish Taco Sauce (stir together)
1 cup sour cream
½ teaspoon paprika
½ teaspoon garlic salt
¼ teaspoon ancho chili powder (substitute regular chili powder)

Method:
Preheat your grill. We used the George Forman last night, but however you choose to grill you will first need to combine the olive oil, paprika and garlic salt into a bowl and toss the fish. The fish should take too long to grill; only a few minutes each side.

Preheat oven to 350 degrees. If you are using an outside grill, you can do this on the grill instead.
For oven: on a baking sheet lay corn tortillas flat, maybe only 4 can fit at a time. I butter the tortillas and add a little salt for taste. Bake for about 5 minutes then flip and bake about another 5 minutes.
For grill: During the last 2 minutes of grilling the fish, throw the tortillas on the grill and flip to grill the other side.

After the fish is done, cut into pieces, enough for 8 tacos. I like lots of small pieces myself, but whatever works for you. Assemble tacos with lettuce, fish, spoonful of sauce, corn, squeeze of lime, pico de gallo, and a little guacamole or lots in my case.

Pico de Gallo

I have to stop Marc from eating all this before the fish is done.

Ingredients:
2 tomatoes
¼ cup finely diced red onion
3 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, finely minced (the seeds are spicy, leave them out if you want your pico de gallo mild)
1 small clove of garlic, finely chopped
½ lime, juiced
½ teaspoon salt

Toss all ingredients in a small bowl and let stand at least ½ hour before serving.

Guacamole

Ingredients:
2 tablespoons red onion, finely minced
1 tablespoon fresh lime juice
½ teaspoon sea salt
2 large avocados
2 tablespoons fresh cilantro, finely minced
1 tablespoon of small fresh cilantro leaves, optional
1 tablespoon finely chopped red onion, optional

Method:
Combine the onion, lime juice, and the sea salt in a small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the bowl. Add the cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.