Catch It & Cook It: Tasty Fish Tacos
January 2, 2017
Doug and Jennifer Ramler own and operate the popular Salt Block Food Truck and the Sea Grille restaurant on Cape Cod, and one of their signature dishes is fish tacos. Given the mouth-watering nature of this relatively easy-to-make meal, we asked them to come up with a recipe that could be applied to many types of New England species—and they delivered!
The following recipe can be used with any white-meat fish, including sea bass, mahi, fluke, striped bass, haddock and cod. Try it this summer after a successful day on the water and you won’t be disappointed!
Salt Block Food Truck Dry-Rubbed Fish Tacos
(Makes Approx. 8 Tacos)
- 1 1/2 pounds boneless, skinless filet
- 8 6” flour tortillas
- 1/2 pound jicama, peeled and sliced to matchstick size
- 1/2 pound tomatoes, sliced thin
- 1 avocado, peeled, pitted and sliced thin
- 4 cups shredded red or white cabbage
- 3 Tbs olive oil
- 2 Tbs rice wine vinegar
- 1 Tbs honey
- 3/4 cup mayonnaise
- 6 mint leaves, de-stemmed, chopped fine
- 1 1/2 tsp puréed chipotle (add more for desired heat)
- 1 tsp lime juice
- 4 tbs paprika
- 2 tsp cumin, ground
- 2 tsp curry powder
- 2 tsp ginger powder
- canola oil (for cooking)
- salt and pepper
Mint Chipotle Mayonnaise
Combine mayonnaise, mint, chipotle and lime juice.
Combine olive oil, vinegar and honey. Whisk until well blended and toss with cabbage. Add salt and pepper to taste.
Combine paprika, cumin, curry and ginger.
Slice fillets into ½-inch-thick strips. Sprinkle with salt and lightly coat all sides of fillet with rub mixture.
Preheat large sauté pan on medium-high. Add enough canola oil to just cover bottom of pan. Allow oil to lightly smoke then place fish strips in pan, without touching each other. Cook fish strips for 45 seconds per side and place on plate.
Place tortilla on plate. Add coleslaw mixture, avocado, jicama and tomatoes. Sprinkle with salt and pepper. Add fish and top with a dollop of mint-chipotle mayonnaise.