Saturday, July 9, 2011

Chile Lime Fish Tacos and Lime Coleslaw

Lime.

Fresh, bright, summery, tangy perfection.

It's July and you might as well put it in anything near you, right?  Lime zest on watermelon.  Lime wedges in your water, or your white wine, or your lemonade.  Squeeze some on your melon and prosciutto why dontcha?

I got this general recipe out of the Byerly's magazine "Real Food" - their summer edition.  That's my local upscale grocery store.  They have carpet.  They also have terrific food, great sales, and some of the most unique items anyone could want to put in their pantry or refrigerator.  I love their quarterly magazine available for free in the store. 

You can use whatever kind of fish you like for this.  They said salmon, so I used salmon.  A major thrill was using the very first jalapeno pepper out of my garden!  Small things please me.  There's nothing better than picking your own vegetables and herbs right out your door, adding them instantly to your food and realizing what eating local is all about.

The coleslaw can be made early in the day, and definitely should be made at least one hour before serving the meal.  The rub/paste can also be made early and held for a few hours.  The fish should be rubbed with the paste about 30 minutes before grilling.  I skipped the orange juice, didn't have it.

Serve with guacamole or sliced avocado, pickled jalapenos, shredded lettuce, pico or salsa, fresh cilantro, thinly sliced red or yellow onion.  AND the Lime Coleslaw!

This makes 8 servings!


Chile Lime Fish Tacos

3 tablespoons chile powder
1 teaspoon ground cumin
1 chopped jalapeno, stemmed and seeded
2 teaspoons salt
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 cloves garlic, chopped
2 teaspoons fresh lime zest
3 tablespoons olive oil
3 pounds skinned salmon fillets

Corn or flour tortillas, for serving (the small, taco size)

In a food processor, combine chile powder, cumin, jalapeno, salt, lime and orange juice, garlic, lime zest and olive oil.  Pulse to a smooth paste.  Coat both sides of the salmon with the paste, set aside for 30 minutes.

Heat grill to medium-high.

Warm tortillas in the oven.

Grill fish until just done.

Let everyone put their own tacos together, adding whatever they like!


Grill Master



Lime Coleslaw

1/2 cup mayonnaise
1 teaspoon sugar
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon grated lime zest
3 cups shredded cabbage or coleslaw mix
salt and pepper to taste

In a large bowl, combine the dressing ingredients.  Toss the cabbage until well mixed.  Season with salt and pepper.  Taste.  Add more of whatever might be missing.


It's really, really good!






My personal taco, with grilled salmon, lime coleslaw, and guacamole.

1 comment:

  1. I am making these tonight. I subbed Mahi Mahi for the salmon, though. Smells fishy, so hoping it was a good choice.
    ~J

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