These fish tacos are a killer. The recipe comes from Lone Star (possibly the best fish tacos north of the border) via Sunset magazine. Leslie's husband used to be a fisherman in Alaska and every so often he will land some mother load of fresh fish and they throw a fish fry. Not to be missed. Does anyone know if Lone Star is still around?
Top cooked fish with shredded cabbage, Lone Star pico de gallo, Lone Star cilantro-jalapeño mayonnaise, and a squeeze of lime.
Ingredients
Preparation
2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.
Lone Star Cilantro Jalapeño Mayonnaise: In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for more heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
Makes about 2 1/4 cups.
Yield
Makes enough for 6 tacos
4 comments:
These are AWSOME! Les and Mitch have made them for us before. I have yet to try to make them myself, but I need to get on it because I know how great they are!
Thanks Leslie!
:) Susan
No kidding, Leslie -
These are going in the recipe box FOR SURE. Thanks so much! I'll let you know how they come out.
that's funny suz. i love this dish, but i've never made it either. i'm happy to let les do it.
Rach, thanks for the post in my name. Note to all:
These are deadly. And healthy!
I look for the corn tortillas with the lowest calorie content, and pile them high with fresh pico and lots of green cabbage (hint: buy coleslaw mix, it's already shredded in the bag and makes prep a SNAP!). Also a little slice of avocado makes them divine. The fish is also excellent on salad the next day with all the same fixins.
When I make these, I usually double or triple the fish recipe. Then we eat them, literally, for a week after. It is pure heaven.
I am having Magan and her family over for dinner on Sunday, I am going to check and see if this menu will pass. I know Eric is PICKY!!! I have a huge chunk of Alaskan salmon in the freezer....
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