good food + awesome travel & occasional odd bits

Fish Taco Enchilados

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In addition to sandy beaches and great climate, San Diego is known for excellent fish tacos. Interestingly, these delicious fish tacos are made in the Baja style which can be had by driving an extra mile past San Diego. The real deal. Hands down, the best fish tacos I have tasted so far are in Baja. Thankfully, we can get some pretty great tasting tacos right here in town. I usually go for the fried fish over grilled, but have found through tasting trial and error, some places are better at one or the other. Lately, I’ve been loving the enchilado tacos which are marinaded in a chile sauce and then grilled or cooked on a flat top. I’ve been making my version of enchilados almost every weekend. I’m definitely hooked and these tide me over until the next time we can get down to Baja… or our local taco truck.

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Fish Taco Enchilados:

1 pound fresh grouper fillets (mahi also works well), sliced into 1 1/2- 2″ strips

4 cloves garlic

1/3 cup grapeseed oil

3/8 oz dried chile (25% chile arbol, 75% togarashi), blackened

1 T shoyu

1/4 red onion, sliced very thin

1/2 habanero chile, sliced very thin

pinch dried oregano

juice from 1/2 lime plus additional lime wedges for garnish

cilantro for garnish

cabbage, thinly sliced

2 radishes, thinly sliced

2 cups cheddar cheese, grated

sea salt to taste

Chile Marinade:

In a wide mouth container, combine garlic cloves, chiles, grapeseed oil, and soy sauce. Using an immersion blender, blend until until chiles and garlic are minced. Set aside. As the mixture rests, it will separate and the chiles will sink to the bottom. Just stir with a spoon to get it all incorporated again once ready to use.

Habanero Relish:

In a small bowl, combine the red onion slices with the habanero. Squeeze the lime juice over and toss with a fork. Add the oregano, sprinkle with salt and set aside.

Prepare the grill. Wile you’re waiting for the coals to be ready, marinade the fish.

Marinade the Fish:

Place the sliced fish fillets in a pan large enough to accommodate all in a single layer. Spoon the chile marinade over the fillets, coating both sides well. Cover and refrigerate.

When the grill is ready, remove the fish from the refrigerator and sprinkle the fillets with salt. Grill to desired temperature, flipping the fillets over half way though. They cook very quickly so don’t even think about stepping away to tend to another task. When they are properly grilled, place on a clean dish and cover with foil.

Prepare the tortillas:

Place your tortillas on the cool side of the grill. Let heat up and soften on one side, then turn over and immediately sprinkle 1/8 cup cheese onto the middle of each tortilla. Grill until the cheese is melted. This should only take around 30 seconds. As all grills cook slightly differently, you might have to move the tortillas between the cool and warmer sections to ensure they don’t char or burn.

Place one slice of fish directly on top of the melted cheese. Top with cabbage, habanero relish, radish, and cilantro. Finish off with a squeeze of lime.

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