Chef Mark Allison's Column
September 30th, 2019
Who doesn't like taco night! Taco Tuesday is everyone's favorite night of the week here at the Allison/Davies home. A night filled with family, tacos, and all of the best toppings you can eat. It all adds up to the prefect eating experience. The boys love to choose a different kind of fish or meat and experiment with different spices, herbs and toppings to get the perfect matching flavors. You can do so much with tacos. They're a simple street food, but there's room for creativity. You can add any ingredients you want to create your own dream taco!
I love inviting friends over on Tuesday and creating a buffet style taco evening, where you just set out the ingredients and let everyone assemble their tacos just the way they like them.
This recipe is one of the boy's favorite mix of flavors and ingredients. I hope this recipe helps to inspire you to give the best ever taco night feast for family and friends, enjoy!
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup olive oil
1 lime, juiced
1 teaspoon ancho chili powder
1 small jalapeno, coarsely chopped
1 tablespoon freshly chopped cilantro leaves
8 flour tortillas
Shredded red cabbage
Thinly sliced green onions
½ small red onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
4 large ripe tomatoes, chopped
1 jalapeno, sliced
1 tablespoon freshly chopped cilantro
Sea salt and pepper
Preheat grill to medium-high heat.
How to make:
Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Allow to marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then carefully turn over for 30 seconds and remove. Allow to rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and cook for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Place all the ingredients into a blender and blend until smooth, pour into a small sauce pan and place over a medium heat on the stove. Bring to a simmer and cook for 10 minutes, season with salt and pepper to taste, remove from the heat and serve.
Chef Mark .
Copyright © 2018, 2019 Mark Allison