Sometimes when I suggest a meal to my hubby I get a raised eyebrow and I know, it’s a no go. But, sometimes I know that the aversion is all in his head, so I go ahead and make it anyways, sure that he’ll love it. Sometimes it just end up putting a nail in the coffin, other times he’s pleasantly surprised and we add another delicious meal to our repertoire. The latter is the case with these fish tacos – none of us could get enough.
This is the type of meal that I end up thinking about all evening after we’ve had it for dinner. Even after eating it, I still crave it because it’s just so good. And it’s pretty darn healthy too, which just makes it that much more crave worthy. I had never had red snapper before having this dish. We’re not major seafood people, we don’t like things too fishy tasting. To my delight red snapper isn’t fishy at all, especially when marinated in tex mex herbs and spices. And the avocado salsa. Oh my, I could eat it with a spoon. It’s not your typical chunky salsa, it’s smooth and silky and lends a nice spicy kick and cooling factor all at once.
Please give this recipe a try, even if you’re unsure about fish tacos or fish in general. I’m pretty sure it will be a win.
Fish Tacos with Avocado Salsa
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 cup finely chopped cilantro
- 1/4 cup olive oil
- 2 pounds of red snapper fillets
- 1-2 jalapeño peppers (depending on heat preference)
- 1/2 avocado, pitted
- 1/4 cup olive oil
- 1/4 cup chopped onion
- 1/4 cup cilantro leaves
- juice of 1 small lime
- 1/4 teaspoon salt
- 3 tablespoons water
- leftover avocado, chopped
- chopped tomato
- chopped green onions
For the fish: Mix together cumin, oregano, chili powder, salt, cilantro and olive oil until it is a paste. Spread it over both sides of the fish fillets, making sure it is evenly coated. Cover and refrigerate for at least 30 minutes and no longer than 2 hours.
To make the salsa: Lightly oil grill grates with an oil soaked paper towel and preheat to high heat. Grill jalapeno peppers until blackened all over. Place jalapeño in a bowl and cover with plastic wrap for 10 minutes. Meanwhile, prepare remaining salsa ingredients and put them into the bowl of a food processor.
Place the fish on the hot, greased, grill. Cook on one side for 3-5 minutes, or until opaque. Flip fish and cook until the fish flakes easily and is opaque throughout.
Peel the blackened skin off the grilled jalapeños, cut in half and remove seeds. Place peppers in the bowl of the food processor along with the other salsa ingredients. Process until smooth.
Flake fish with a fork and serve on tortillas along with avocado salsa, chopped tomatoes, chopped avocado, cilantro and green onions.
Makes: 12 small tacos