Grilled Fish Tacos


I’ve talked before about my love of seafood and fish, partly due to being raised near great the great waters of New England.  Lucky for me, I was able to potentially upgrade my access to great fish when I moved to San Diego.  And with El Nino warming up the pacific ocean waters, I’ve been in for a treat this year.  A coworker of mine headed fishing this past weekend, and came into work with a large cooler full of mahi mahi.  I came home with a few beautiful, fresh, filets, and I knew I had to make something simple with it so the fish would shine.

Fun fact – did you know mahi mahi, dorado, and dolphin fish are all different names for the same fish?

This dish is super simple.  I put some adobo and lemon on the fish and grilled it on our grill.  Topped it with a little cabbage, cheese, salsa and guacomole.  Took less than 20 minutes and less than 24 hours from swimming in the ocean to my belly.  Talk about fresh.

grilled fish tacos
(makes 2-3 servings)

2 mahi mahi filets
1/2 lemon
1/2 tsp adobo seasoning
6 small corn tortillas
2 cups cabbage, shredded
2 cups guacamole
1 cup salsa
1/2 cup cheese

Rinse your fish filets in warm water, and pat dry using a paper towel.  Spread adobo seasoning and juice of a half a lemon onto both sides of the fish filets.  Place the fish on a hot grill or pan, and cook on each side for about 3 minutes.  Once both sides are cooked, remove from heat.  Heat up some corn tortillas so they are warm and flexible.  Assemble cheese, fish, cabbage, and guacamole and salsa on each of the tortillas and enjoy!

fish on
– shirley




sunday funday: fish tacos

fish tacos

A few years ago, J and I took a vacation to Cabo San Lucas.  To say that I love Cabo would be an understatement.  It’s a beautiful town (the very southern town/tip of Baja California), the sights are gorgeous, the water is beautiful, and the locals are incredible hosts.  The city is definitely tourist driven, so J and I quickly ventured outside the main streets to find some more local and authentic spots.  We are always in the hunt for these when we travel because it usually means that the food is more reasonbly priced, tastier, and we’re able to experience the true local culture and flair.

In cabo, I remember two places that were exactly like this.  The first was a taco stand right next to the fishing wharf, and the second was a small restaurant a few blocks from the main street. Both had some great tasting, seafood tacos.  And of course, in both, tacos were about a dollar a pop.  Can’t beat that.

So when we got back from Cabo I knew I had a new mission: Recreate those tacos pescados (fish tacos).  I did some digging around and have been making these ever since. I’ve made them with both tilapia and mahi mahi and it’s really a toss up.  Add a little cheese, cabbage, salsa, guac, sour cream, and a squeeze of lemon juice, and I’m instantly back on the warm, beautiful streets of Cabo.

fried fish - tacos

Fish tacos
(serves 3)

2 filets of white fish, tilapia or mahi mahi work best
1/2 cup flour
1/2 cup your favorite beer, mexican beers work great
3-4 cups vegetable oil
1/4 head cabbage, shredded
1/4 cup cheese
8-10 corn tortillas
favorite garnishes, including guacamole, salsa, and sour cream
a squeeze of lemon

In a bowl, mix together the flour and beer.  The consistency should be like that of pancakes.  I’ve found that I usually end up with a little more liquid than flour to get to the right consistency.  Be patient when mixing because of the foaming of the beer.

Rinse the white fish with a little water and dry on a paper towel.  Add a pinch of salt and a squeeze of lemon to each side of the fish, and slice into one inch wide segments.

Heat a pan with the oil on medium-high.  Add a little drop of batter into the oil to ensure it is hot enough – the batter should immediately float to the top and sizzle.  Once the oil is hot, place the fish strips into the batter, ensure each piece of fully coated.  Lift out of the batter and allow to drip for a couple seconds, then place into the hot oil.  Cook for approximately 3 minutes, or until browned.

Assemble the tacos by placing one to two pieces of fish, a little cheese, shredded cabbage, and as desired, guacamole, salsa, and sour cream.  Finish with a squeeze of lemon.

food on,
– Shirley

slow cooker carnitas tacos


When we got married a few months ago, I totally hijacked the wedding registry.  Even when J added a few electronics at Best Buy, I made sure to throw in my fair share of kitchen and cooking gifts.  One item I never bought on my own was a slow cooker. If I knew how much I would enjoy it I would have bought one many many years ago.  So thank god for a wedding and awesome guests, I was ready to use my slow cooker.

I had a couple of great dishes, but found that most slow cooker recipes call for big shoulders or cuts of meat, and well, with just the two of us, we got sick of the food after day 3 of leftovers.  So, I decided to try to cook a pork tenderloin in the slow cooker.  I figured that although already very soft, the slow cooker would make the meat flavorful and easily shredded.  And what better way of using the pork then in some tacos.

Slow cooker carnitas tacos
(serves 2-3)

1 pork tenderloin
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp coriander
1 tsp salt
1 tsp adobo
1/2 tsp garlic powder
3-4 bay leaves
4 garlic cloves, smashed
2-3 cups chicken or beef stock
your favorite taco ingredients, including tortillas, cheese, lettuce, refried beans, guacamole, etc.

In a small bowl, mix all the spices (with the exception of the bay leaves).  Take the spice mix and rub it all over the pork.  Place the pork in the slow cooker, add the bay leaves and the garlic.  Add enough chicken or beef stock to cover the pork.  Let cook on low, for 8-10 hours.  After 8-10 hours, remove the pork from the slow cooker.  Using two forks, shred the meat.  Place the shredded meat in a bowl, and mix with 1/2 cup of broth.  Assemble tacos using pork and your favorite taco ingredients.