This is as Californian as it gets!! In Southern California, we are known for our fresh fish tacos! Try this recipe this Labor Day weekend.
What You'll Need:
1 teaspoon ancho chile pepper
1 Tablespoon ground cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
¼ teaspoon cayenne pepper
1/ 2 teaspoon smoked or flaky sea salt
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 ½ pounds mahi mahi or fish of your choice
What to Do:
Clean and pat dry fish and place on large baking sheet. In a small bowl, whisk all dry ingredients together. Then, whisk olive oil and lime juice separately. Brush olive oil mixture over fish, then add rub.
Leave marinade in refrigerator for 30 minutes. Heat grill on medium - you can place fish on soaked cedar plank or place directly on oiled grill grates. Grill fish for 15 – 20 minutes with lid down.
½ cup sour cream (try with olive oil in blender not processor and see if it emulsifies)
1 ½ tablespoons fresh lime juice
¼ cup fresh cilantro, minced
½ teaspoon garlic powder
½ teaspoon chile powder
Salt to taste
In small bowl, whisk all ingredients together and put aside or in refrigerator until ready to serve.
You'll also need:
2 cups grated green cabbage
½ cup grated purple cabbage
½ cup grated carrots
In medium bowl, toss cabbages and carrots together. You can also serve fish in hard or soft corn taco topped with shredded cabbage and chipotle cream. Enjoy!