Seared Fish Tacos
For the taco:
your favorite corn tortillas
1 pound grouper filet, cut into 1 X 4-inch pieces cabbage slaw, recipe below
avocado crema, recipe below
2 tablespoons olive oil
1 shallot, chopped fine
1 garlic clove, chopped
1 cup orange juice, freshly squeezed
2 tablespoons lime juice, freshly squeezed
1 small chipotle chili in adobo
1 tablespoon adobo from the chili can 1⁄4 bunch cilantro leaves and stems
¼ teaspoon salt
pepper, to taste
Cook the shallot and garlic in the oil over low heat until soft but no color. Transfer to a blender. Add remaining marinade ingredients and puree until smooth. Season with salt and pepper. Marinate fish 2-4 hours before cooking. You can grill the fish or cook in a hot cast iron pan with a drizzle of oil. The fish will take 2-4 minutes to cook.
2 cups green cabbage, shredded
½ teaspoon kosher salt
juice from half a lime, freshly squeezed
½ jalapeno, sliced in rounds as thinly as possible
2 tablespoons cilantro, finely chopped
Mix all ingredients together.
2 avocados, pitted and peeled
½-1 cup sour cream or Mexican Crema, divided
juice of ½ lime
8-10 sprigs cilantro, chopped
1 teaspoon salt
Add all of the ingredients in a blender reserving about ½ cup of the sour cream or crema. Puree and add the remaining sour cream or crema, if needed, or if you would like an extra creamy avocado puree. Taste for seasoning.
Note: If using sour cream you may need to add a splash of half & half or water to help move the blender.