Stacy Lyn Harris
Fish tacos are one of our family’s favorite summertime staples. After a day of fishing I am quite tired, but crave eating what our family has harvested. I don’t want to spend a ton of time in the kitchen and fish tacos are an easy, fast, flavorful way to get the fish on the table.
What makes a great fish taco? It starts with the fish. Using scamp fish for this recipe works well because it is a light, white flaky fish. If you don’t have scamp, any white flaky fish will do. A fatty fish will just get the tortilla soggy.
To me, what really pulls out the punches in this dish is the lime dressing. Making the dressing yourself gives you control over the consistency and the flavors you want to add to the fish. You can add garlic or fresh herbs to change things up a bit, but I prefer the simple flavor of the lime to shine through. The best part of the meal is making great memories with your families, but the meal is mighty good!
Serves 4 to 6
2 cups Vidalia onions, chopped
½ cup fresh cilantro
2 cloves garlic, minced
2 teaspoons oregano
½ teaspoon salt
1/3 cup olive oil
¼ cup lime juice, plus wedges of lime for garnish
4 scamp fillet
12 small flour tortillas
3 avocados, sliced
Pica de Gallo or salsa of your choice
1. In a medium bowl, mix onions, cilantro, garlic, oregano, salt, oil, and lime juice. Pour half the mixture into a 9x11 casserole. Place fish fillets on top of mixture. Pour the remaining marinade over fish. Cover and chill for 1 hour.
2. Heat griddle on grill to almost smoking. Place fillets on hot grill for 2-3 minutes. Turn and cook for another 2-3 minutes or until fish is opaque. Remove from heat and set aside.
3. Grill tortillas for about 10 seconds per side.
4. Coarsely chop fish and place on tortilla. Drizzle lime mayonnaise on top of fish and place avocado and Pica de Gallo on top. Serve with lime wedges.
Lime Dressing Ingredients:
2 egg yolks
2 tablespoons lime juice
1 teaspoon Dijon mustard
½ teaspoon salt
Dash of Tabasco sauce
2 cups olive oil
Lime Dressing Preparation:
1. In a food processor, add; egg, egg yolks, lime juice, mustard, salt, and Tabasco sauce.
2. Start food processor and run continually while very slowly adding drops off oil, waiting 10 seconds between each drop. Continue with the drops for about ¼ cup of oil.
3. When dressing has definitely thickened, add oil in a stream. You may not need all the oil at this time, therefore, check after each ½ cup is added for thickness and taste. If the consistency is very thick, add a drop of lime to thin it or if too thin add more oil.
4. Place dressing in a bowl and serve or keep covered in refrigerator for one week.