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Grilled Fish Tacos de Serrano

4.0/5 rating (2 votes)
  • Ready in: 60 minutes
  • Serves: 6
  • Difficulty: medium
  • Origin: Mexican

What do you get when you wrap warm corn tortillas around some spiced up flaky amberjack, add some crunchy citrus slaw and drizzle cool, creamy avocado sauce on top? Fish Tacos de Serrano - ChileBomb style, of course!  This recipe is perfect for foodie guests.  Set it all up as a taco bar and let guests flake their own fish for their tacos.

Ingredients

  • 1 3/4 lb amberjack or mahi mahi
  • 4 fresh red serrano chiles
  • 1 1/2 tablespoons ancho chile powder
  • 1 12 oz bag shredded cabbage (angel hair)
  • 2 limes, juiced and zested
  • 1 orange, zested, supremed, sectioned and sliced into small chunks
  • 2 tablespoons green onion, chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon honey
  • 4 tablespoons canola oil
  • salt & pepper to taste

Garnish

  • cilantro, chopped
  • lime wedges
  • red onion, sliced

Sauce Ingredients

  • 1 medium avocado mashed
  • 1/2 lime, juiced
  • 3 tablespoons sour cream
  • 2 1/2 tablespoons mayonaise
  • 1/2 teaspoon cumin
  • 1 tablespoon cilantro, chopped

Directions

  1. Mix juice of one lime, chile powder, 2 tablespoons canola oil and 1 tablespoon cilantro.  Season with salt and pepper.  Coat the fish and refrigerate for 20 minutes while working on the slaw and sauce.  The acid in the lime juice will actually start to "cook" the fish and you'll end up with ceviche if you let it marinate too long.
  2. For the citrus slaw, mix honey, juice of one lime, 2 tablespoons canola oil and the zest of one orange and one lime.  Season with salt and pepper then add cabbage, green onion, 1 tablespoon chopped cilantro, and sliced orange.  Toss well until the cabbage is coated and refrigerate.
  3. Now to make the Creamy Avocado Cilantro sauce, whisk together mashed avocado, mayonnaise, sour cream, lime juice, cumin and chopped cilantro.
  4. Grill fish for 10 minutes per inch of thickness.  Put chiles on the grill until the skin blisters and becomes papery.  Set them aside to cool.  When fish is done turn the grill off and place corn tortillas on the top rack of the grill to warm.  Peel any loose or charred skin from the peppers and slice them.  Flake fish into chunks with a fork.
  5. Use two corn tortillas per taco. Add fish, top with some citrus slaw, red onion slices, cilantro and roasted chiles. Finish by drizzling some avocado cilantro sauce on top. Serve with lime wedge on the side.

Tips

You could substiture chiles de arbol, cayenne or pequin peppers if you'd like.
Mullet, Tilefish, Shark or Grouper can be substituted for Amberjack or Mahi Mahi.

Comments (8)

  • Mary Never
    11 August 2010 at 13:41 |

    These look absolutely amazing. I'm going to try this one on Saturday. Believe it or not I have kids that like fish!

  • food junkie
    11 August 2010 at 16:13 |

    I LOVE fish tacos. This recipe looks like there is a lot involved but I'll bet it's worth it.

  • 13 August 2010 at 21:06 |

    Wonderful fish tacos :) Love the sauce...

  • 14 August 2010 at 03:21 |

    Your fish taco looks very appertizing! yummm.....
    Have a nice day.
    Kristy

  • 03 September 2010 at 18:59 |

    Ooh la la, mahi mahi with honey and lime-that sounds wonderful with the spicy chiles. Yum!

    • 05 September 2010 at 08:59 |

      I bend over backwards for fish tacos. They're one of my many food weaknesses. :D

  • 06 October 2010 at 10:00 |

    LOL, you should totally put on your big boy britches and try making some macarons! I bet you could even spice them up somehow. Perhaps spicy chocolate? I love contrasts in food - texture, flavor etc. I think spicy chocolate would be heavenly.

    • 06 October 2010 at 21:39 |

      Haha! It's a fantastic idea. I'll put it on my "to-do" list. I don't bake much so it'll be fun. I hope they turn out as nice as yours.

      Thanks for the funny comment. :D

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