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Chef_Jenn
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Thursday, April 25, 2013

Local Yellowtail Tacos

This morning on San Diego Living I was cooking up local Yellowtail fish tacos. Showing San Diego how to make simple, delish tacos from fresh fish from Catalina Offshore Products.
But waite there is more- you can also come to Sea Rocket Bistro in North Park for a hands-on fish taco cooking class.

Here is a sneak peak at what we will be making in class; reservations are required for the cooking class and can be made by calling 619-997-8043 or e-mailing Elena at elena@searocketbistro.com. A credit card number will be required to hold your reservation. We hope you can join us for this fun, tasty, and unique hands-on cooking class.
 http://www.sandiego6.com/san-diego-living

And here is the recipe for those amazing fish tacos.

Baja Grilled Fish Tacos
Serves 4

1 tbsp                   Dried oregano, crushed by hand
1 tbsp                   Garlic salt
1 tbsp                   Ground coriander
1 tsp                     Ground pepper
1 tsp                     Chipotle chile powder (or 1/4 tsp for less spice)
3 tbsp                   Peanut oil or grape seed oil
1 ¼ lb                  Yellowtail; without bloodline, or any firm fleshed white fish               
skinned and cut into ½ inch sticks

2 cups         Cabbage, finely shredded
3                 Limes, cut into wedges
6-8              Corn tortillas
2                 Avocados, sliced
1 cup          Salsa fresca
1 cup          Mexican crema sauce
 
In a small bowl, combine the dried oregano, garlic salt, ground coriander, pepper, and chipotle chile powder; whisk to combine. Add the oil and stir  until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.  
Preheat grill pan over medium high heat.
Place fish onto grill pan and cook for 4- 5 minutes, turning half way through.
To assemble the tacos, take 2 tortillas, top it with chunks of fish, a dollop of the crema sauce, a spoonful of the salsa fresca, avocado and some of the cabbage. Squeeze a wedge of  lime over the filling, fold the tortillas, and eat.

For the Mexican crema sauce:

1 cup                    Crema
3 tbsp                   Minced fresh cilantro
1 tbsp                   Fresh lime juice
1 tbsp                   Water

Combine all the ingredients and whisk until smooth. Refrigerate up to 4 hours until ready to use.

 

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