Fish Tacos

Recipe by Meghan Synco

INGREDIENTS

1)  Prepare olive oil marinade first to allow the fish time to take on the delicate oil. 

In a small bowl combine Cilantro-Onion Olive Oil with Minced Garlic Cloves and the optional Red Pepper Flakes. Whisk until combined. 

Place fish in shallow dish or Ziplock bag and pour Olive Oil marinade over. Gently turn fish with tongs to evenly coat both sides. 

Allow fish to rest, covered, in the refrigerator for 30 mins to an hour. Gently turning the fish over halfway through to allow for even marinating.

2)  Prepare your slaw dressing and mix next to allow the crisp cabbage to soak up some flavor.


In a medium bowl combine Cilantro-Onion Olive Oil, Sicilian Lemon White Balsamic, Cilantro, Minced Garlic Cloves, Salt, Pepper, and Sour Cream. Whisk until combined. (You can also place the first 7 dressing ingredients in a food processor and blend until smooth. Incorporate with the sour cream after blending.) 

Taste for seasoning adjustment.  *Chef note: Each component to a dish should be delicious on its own.  Taste as you go. 

Place Cabbage, Red Onion, and Red Radish in medium bowl or Ziplock bag and pour ½ Cup Balsamic-Slaw dressing over. Toss to evenly coat all ingredients. (Add the remaining dressing or reserve to top completed taco.)
Allow slaw to rest, covered, in the refrigerator until needed.

3) To cook fish, preheat grill / skillet over med-high heat for beautiful sear marks to lock in flavor. 

Brush grill grates or skillet with oil to eliminate sticking. 
Remove marinated fish from vessel, trying to leave as much oil as possible behind without losing the other ingredients. Season top side of the filet liberally with desired amount of salt and pepper.  

Gently place fish, seasoned side down on grill or skillet to avoid oil splatter and season the back side of the filet liberally with desired amount of salt and pepper. 

Cook for 2 mins without moving the filet. 
Rotate filet 90 degrees on the grill and cook for another 2 mins to create beautiful hash marks. 

If using a skillet, rotating will insure your filet is not sticking. 
Gently flip fish and cook for another 3-5 mins, or until cooked through depending on the thickness of the filet. Cooked fish will be opaque in color and flaky, or 145 degrees.  

4)  Building the taco

To build your taco, toast tortillas on the grill for 10 seconds on each side. In the oven, toast for 2-3 mins at 400 degrees.

5)  Plate

Cut grilled fish into planks or flake into large chunks and place on toasted tortilla.  

Top fish with marinated cabbage slaw, salty cojita cheese, crunchy pepitas and creamy avocado. Drizzle with the remaining Balsamic-Slaw Dressing if you like it SAUCEY! 

*Chef note: Double layer the corn tortilla to make sure that taco ends up in your mouth, not in your lap.