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Grilled Alaska Cod Tacos
Handheld Mexican foods are a top lunch choice—they’re portable, easy to eat and incorporate the global flavors customers crave. These fish tacos fit the...
Servings
4
4
Cuisine Type
- mexican
Day Part
- dinner
Menu Part
- sandwich
Main Ingredient
- Seafood
- Potatoes
- Vegetables
Source: Alaska Seafood Marketing Institute (and photo)
Handheld Mexican foods are a top lunch choice—they’re portable, easy to eat and incorporate the global flavors customers crave. These fish tacos fit the bill. Filled with lime-marinated grilled cod fillets, they’re lighter than meat-based tacos. Plus, they boast that signature modern spin made famous by The Border Grill’s “Two Hot Tamales.”
Ingredients
Jalapeño Lime Marinade:
2 1/2 tbsp. cumin seeds
3 jalapeño chilies, stemmed and cut in half
2 cloves garlic
1 tsp. salt
1 tbsp. freshly ground black pepper
1/4 cup freshly squeezed lime juice
1 large bunch cilantro
1/2 cup extra virgin olive oil
Tacos:
1 1/2 lb. wild Alaska cod fillets
12 (4- to 6-in.) corn tortillas, warmed
6 lettuce leaves, torn in half
1 cup high-quality salsa fresca
1 cup Border Guacamole (recipe below), or high-quality prepared guacamole
Lime wedges, for serving
Steps
Prepare marinade: Lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 min. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper and lime juice; puree until cumin seeds are finely ground. Add cilantro and olive oil; puree until smooth. Using hands, generously cover fish all over with marinade and let sit at room temperature for 20 min.
Preheat a grill, broiler oven or pan on the stovetop to med-high heat. Cook fish until barely done, about 2 to 5 min. per side, depending on thickness. Remove fish from heat, cool slightly and pull apart into large flakes.
Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges.
Border Guacamole
5 ripe avocados, preferably California Hass
6 tbsp. chopped fresh cilantro
1 med. red onion, diced
4 jalapeño chilies, stemmed, seeded and finely diced
3 tbsp. freshly squeezed lime juice
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cut avocados in half and remove pits. Peel, quarter and place in mixing bowl. Mash with a potato masher or fork until chunky. Add remaining ingredients and combine with a fork. Serve immediately.
Yield: 3 cups
Additional Tips
To warm tortillas, dip in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 min. per side. Wrap in towel to keep warm.
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