Fish Tacos are one of my favorite meals. When my man, Dan brought home some fresh snapper fillets last weekend I seasoned them, threw them on the grill and presto! Fresh fish tacos. It doesn’t get better than this. Luckily I had the ingredients to make the pico and chipotle mayo. Fresh, healthy and perfect for a late spring dinner al fresco.
This time of year often finds us sipping cocktails or a chilled glass of chardonnay on the back porch, taking in the view of rolling pasture land, the apiary, a brown horse grazing, dogs playing, birds splashing in the bath, and often times hawks flying overhead. I serve our meals a bit later than in the cooler winter months. I know all of you food bloggers out there can relate to the hot meal plated, but trying to get off that shot before the food turns cold or the sun sets. This was the case when I served the fish tacos. I took this photo in haste but I wanted to share it with you just the same. This is not a recipe written anywhere, but one residing in my head.
Fresh Fish Tacos
Pico de gallo
2 Roma tomatoes
1 clove garlic, minced
1 Serrano pepper, seeded and minced
zest and juice of 1 lime
1/2 of a small onion, chopped
1 avocado, peeled, seeded and diced
Mix all together and set aside while you prepare the Chipotle Mayo.
1/4 cup mayonnaise
1/4 tsp. cumin powder
1/2 tsp. chipotle brown sugar mix
1/4 tsp. garlic powder
Mix together and set aside.
Sprinkle fish fillets with Jamaican jerk seasoning. I used one made by Braswells. Allow fish to sit for a few minutes to absorb the seasoning flavors. Prepare grill and cook fish with skin side down until flaky and cooked through.
red cabbage, thinly sliced
Fish ( any white flaky fish will do) I prefer snapper
Pico de gallo
Heat tortillas in microwave until warm and pliable. Flake fish and portion evenly onto tortillas. Sprinkle shredded cabbage and pico over fish. Spoon a dollop of chipotle mayo on top. Dig in!