My husband and I are both native to San Diego. I am the daughter of a builder. He is the son of a fisherman. These facts combined, we know how to build an awesome fish taco!
San Diego Fish Tacos – Serves 6
Ingredients for Marinade - (10 ounces tilapia fillets)
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1/8 cup chopped cilantro
1 tbsp adobo pepper sauce
2 tbsp lime juice (I like to add some zest as well)
2 tbsp honey
3 cloves garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
1/4 teaspoon ground black pepper
Salt and ground black pepper
For the marinade, whisk together in a medium bowl the olive oil, vinegar, lime juice, adobo sauce, honey, garlic, cumin, chili powder, cilantro, salt and black pepper until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover and refrigerate 4 to 8 hours.
4 oz light sour cream
3 tbsp mayonnaise
3 tbsp adobo sauce
2 tbsp fresh lime juice
1 tbsp honey
1/8 cup cilantro, finely chopped
1 tbsp garlic, finely chopped
1/8 teaspoon cumin
1/8 teaspoon chili powder
Salt and pepper to taste
To make the dressing, combine the sour cream, mayonnaise and adobo sauce in a bowl. Stir in the lime juice, honey, cumin, chili powder, cilantro and garlic. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, discard excess marinade. Grill fish pieces until easily flaked with a fork, turning once, about 8-9 minutes.
Assemble tacos with warmed 6” corn tortillas, a layer of red cabbage, desired amount of fish, cilantro, avocado slices, crumbled queso fresco cheese, a spoonful of dressing, and a splash of your favorite hot sauce or salsa. Squeeze a wedge of lime all over it, devour, and repeat.
That is how we do it in San Diego. How do you do it?