Fish Tacos

“Caribbean Dream Dishes”

Tiffany Haugen

Dreaming of white sand beaches and sun?  Spring’s nearly upon us, but why wait?  Brighten things up with a taste of the tropics.  Fresh herbs, honey and lime will jazz-up any salmon fillet or steak, and if you close your eyes, maybe you can picture yourself in a hammock on the beach in the heart of the Caribbean.
As for Cabo Fish Tacos, these just look like sunshine on a plate!  Try subbing out the salmon or steelhead for trout if  you have been fortunate enough to catch some fresh ones, or use frozen as they work great in this recipe too.

Cabo Fish Tacos
10-12 ounces, skinned, cubed, salmon or steelhead
Juice of 1/2 of a lime
1 1/2  teaspoons Adobo seasoning
1/4 teaspoon cumin
1/8 teaspoon chili powder
3 tablespoons butter
8-10 taco shells
Additional Fillings:
1 15 ounce can pinto beans
lettuce, shredded
tomatoes, chopped
pepper jack cheese, shredded
Cilantro leaves

Skin fillets and with a pair of pliers, remove any visible bones; don’t worry about meat separation.  Chop fish into bite sized pieces.  Spread fish in a single layer on a plate and squirt lime juice evenly over the fish.  In a small bowl, mix the seasonings.  Sprinkle over the fish, turning to coat all sides evenly, set aside.  Place taco shells to warm in a 200º oven.  Warm beans in a small saucepan on the stove on medium to low heat.  Prepare all taco fillings (lettuce, tomatoes, cilantro, cheese and salsa) prior to cooking the fish.  Since the fish cooks quickly, once it is done, the meal is ready.  In a medium skillet, melt butter on medium-high heat.  Add fish to skillet and stir fry 3-4 minutes.  Take special care not to break up the fish.  Drain fish on paper towels and place in a bowl along side other fillings.  Let everyone create their own personalized tacos.

Caribbean Sweet Chili Lime Steaks
6-8 salmon or steelhead steaks
1 lime, sliced
Juice of 2 limes
2 tablespoon canola oil
3 cloves garlic, minced
2 tablespoons honey
1/2 tablespoon red pepper flakes
Dash or more of Tabasco sauce
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Salt to taste

Place fish steaks in a shallow pan.  In a small bowl mix lime juice, oil, garlic, honey, pepper flakes, herbs and Tabasco sauce.  Pour marinade over steaks, turning steaks over to coat both sides.  Marinate 5-10 minutes.  On a well greased, preheated grill, cook on high heat 4-5 minutes per side, baste with marinade as desired.  Garnish with fresh lime slices.

Printed in Salmon, Trout, Steelheader Magazine – March 2008

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