Fish Tacos

Chris made these for dinner when Tricia and Toby were home on leave and I was out visiting Mark. We all crowded around the dining room table in Chris and Zava’s apartment in Seattle and feasted on them. I was very impressed with Chris’ technique and gratified to see the LeRoux ability to put on a fabulous meal on the spur of the moment shows no signs of waning in the next generation!

Tacos:

1/2 large onion (chopped)

1/2 cup cilantro

2 jalapeno peppers (seeded)

1 1/4 cup cotija cheese (crumbled) (substitute Monterey jack)

2 tomatoes (chopped)

1/4 cup olive oil

1 orange

1 large lemon

3 limes

1 1/2 pounds fresh salmon (substitute your favorite fish)

1 package of fajita size tortillas

salt & pepper

Directions:

Start by lighting up the grill. Charcoal works best, but we all know that. Substitute gas when in a hurry. Then marinade the fish: Combine about half the chopped onions, a healthy pinch of cilantro, olive oil, juice of the lemon, orange, and 2 of limes, salt and pepper to taste.

Whisk in a bowl. Season fish with salt and pepper. Place fish in a casserole dish and pour on marinade. Leave fish in marinade for about 15-20 minutes tops.

While fish marinades, start the slaw. Mix sugar, celery seed and milk into mayonnaise. Add cider vinegar and whisk until smooth. Add cabbage. Toss together. Fold in dried cranberries and citrus zest. Store in a cool place.

The sour cream is quick. Add the taco seasoning to the tub of sour cream. Mix together. Or, if you found the chipotle peppers, take the peppers from the can and place into a food processor. Blend into a paste. Add paste to sour cream.

Take fish out of the marinade and place skin side down on the hot grill. Cooking time will vary depending on the fish and how thick your cuts are. Just cook until fish starts to flake. Remove from grill. Squeeze the remaining juice from the 3rd lime onto the hot fish before serving.

Assembly is easy. Spread thin layer of sour cream on warm tortilla. Add chunks of grilled fish. Garnish with remaining onions, cilantro, tomatoes, jalapeno peppers, and cheese. Add coleslaw. Enjoy.