Dinner Diaries

Fish Tacos

I've been wanting to try this one for a while. I have seen them featured on Food Network in a variety of places. I went to Moe's a few weeks back and saw that they had one on their menu. I tried one, but was not overly impressed. I saw Rachel Ray's version and decided to give it a whirl. The surprise of the evening turned out to be the guacamole. Even Spencer gave it a thumbs up. It was not overpowering at all. Rachel's recipe says to use a cup of plain yogurt, but next time I would go half and half with yogurt and sour cream and see what happens. While shopping I noticed Mango Salsa in the Mexican aisle. We also added that to the tacos. Spicy but slightly sweet, it's worth a try if you happen to see it.

I'm going to be lazy and just copy the directions from Rachel's link. I followed them and all turned out well.

4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced 1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.

When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!