Yucatan Rojo Fish Tacos
- Details
I don’t know about you, but this sunshine activates my wanderlust something fierce! Long days, hot sun… I crave a remote beach and what I like to call “barefoot cuisine.” Short of a trip to the yucatan, these tacos do just the trick!
Far from the oily, breaded fish tacos you’ve had before, these tacos are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of Yucatan Rojo BBQ Rub. The creamy and crunchy slaw and the crisp, spicy pickled vegetables are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you’ve got them, slices of buttery avocado. With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!
Yucatan Rojo Fish Tacos
Ingredients
- For the fish:
- 2 lbs. firm white fish, like halibut, swordfish or cod
- 1/2 cup ground Yucatan Rojo BBQ Rub
- vegetable oil (for grilling)
- For the slaw:
- 1/2 head green cabbage, shredded
- 1 carrot, grated
- 1/3 cup mayonnaise
- 3 tablespoons rice wine vinegar
- 1 lime, zested and juiced
- 1 tablespoon cumin
- salt to taste
- For the pickled veggies:
- 1 bunch radishes, quartered
- 1 carrot, sliced
- 1 jalapeno, sliced
- 1/2 medium white onion, thinly sliced
- 2 garlic cloves
- 1 cup rice wine vinegar
- 2 cups water
- 3 tablespoons kosher salt
- 1 tablespoon pequin
- To assemble:
- Corn tortillas
- Lime wedges
- Sliced avocado and tomatoes
- Fresh cilantro
Instructions
- Cut fish into 1 inch strips. Toss the fish and the BBQ rub into a Ziploc bag, making sure that the fish is covered with the spice. Refrigerate overnight.
- Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.
- Combine all of the ingredients for the slaw together in a large bowl. Taste for seasoning (you might want to add more salt). Transfer into a covered container and refrigerate.
- Season the fish with salt and a squeeze of lime, and grill quickly over high heat, lightly brushing with a little oil once the pieces have been flipped.
- Heat the tortillas on both sides on the grill. Put a spoonful of slaw on the tortilla, then some grilled fish, then top with the pickled veggies, sliced avocado and tomatoes.
- Enjoy!
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Fin & Feather Turkey
Hands up if you’ve made a barbecue turkey? I’ve been cooking our holiday bird on the grill for years now and its finally time to share it! The routine varies a little from year to …
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
The Day After: Turkey in Mole Olé Sauce
November 23rd. The morning after. As the food coma fades, we find ourselves fridge-gazing at the thought of any more mashed potatoes. The traditional flavors of the season have begun to seem dull and we …
Yucatan Rojo Pulled Pork
The classic flavors of the Yucatan shine in this easy slow cooker sensation. In this Yucatan Rojo pulled pork, bright citrus and earthy spices infuse every bite. The pull-apart tender meat is delicious in a …
Leave a Comment