Chef Tom Fraker

“Quintana Style” Grilled Fish Tacos

Name: “Quintana Style” Grilled Fish Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes
Cuisine: Mexican
Ingredients: 1-pound Fresh Cod Fish Fillets – cut into strips; 12 Corn Tortillas; 2 Melissa’s “Don Enrique” Dried Ancho Peppers – stems &amp; seeds removed; 4 tablespoons Extra Virgin Olive Oil; 2 tablespoons Achiote Paste; 2 Limes – juiced; ½ teaspoon Ground Cumin; ½ teaspoon Ground Green Hatch Pepper Powder; 1/4 teaspoon Sea Salt; 1/8 teaspoon Freshly Ground Pepper; 1/2 cup Beer; 1/2-pound Green Cabbage - shredded; 1/4 Melissa’s Perfect Sweet Onion - sliced very thin; 1/2 Carrot - shredded; 1/2 Red Bell Pepper - julienned; 1 Serrano Peppers - minced; Fresh Cilantro - chopped; to taste; 1 Lime - juiced; 1/2 cup Seasoned Rice Vinegar; Sea Salt and Freshly Ground Pepper - to taste; 1/4 cup Real Mayonnaise; 1/2 cup Sour Cream; 2 cloves Melissa’s Peeled Garlic - minced; 1 Lime - juiced; 2 Chipotle in Adobe Peppers; 1 ripe Avocado - peeled &amp; seeded

Rated 5.0 stars by 1 users

Servings

Makes about 12 tacos

Prep Time

30 minutes

Cook Time

10 minutes

Author:

Chef Tom Fraker

Image of “Quintana Style” Grilled Fish Tacos

Ingredients

1-pound Fresh Cod Fish Fillets – cut into strips
12 Corn Tortillas

For the Marinade

2 Melissa’s “Don Enrique” Dried Ancho Peppers – stems & seeds removed
4 tablespoons Extra Virgin Olive Oil
2 tablespoons Achiote Paste
2 Limes – juiced
½ teaspoon Ground Cumin
½ teaspoon Ground Green Hatch Pepper Powder
1/4 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
1/2 cup Beer

For the Slaw

1/2-pound Green Cabbage - shredded
1/4 Melissa’s Perfect Sweet Onion - sliced very thin
1/2 Carrot - shredded
1/2 Red Bell Pepper - julienned
1 Serrano Peppers - minced
Fresh Cilantro - chopped; to taste
1 Lime - juiced
1/2 cup Seasoned Rice Vinegar
Sea Salt and Freshly Ground Pepper - to taste

For the crema

1/4 cup Real Mayonnaise
1/2 cup Sour Cream
2 cloves Melissa’s Peeled Garlic - minced
1 Lime - juiced
2 Chipotle in Adobe Peppers
1 ripe Avocado - peeled & seeded

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Directions

Rinse the fish and pat dry. Set aside.
Roast the ancho peppers in a dry, non-stick sauté pan for about 1 minute moving them frequently. Remove them from the pan and place them into a blender. Add the rest of the marinade ingredients and blend until smooth.
Place the fish into a resealable plastic bag and add the marinade. Seal the bag and very gently mix to cover the fish. Set aside for 30 minutes.
Prepare a medium/hot grill or grill pan.
In a large bowl, combine all of the slaw ingredients. Set aside.
To make the Crema, place all of the crema ingredients into a blender and process until smooth. Set aside.
Spray the grill or grill pan with cooking spray and add the fish. Cook for 3 minutes on each side or until the fish is opaque and cooked though.
To assemble the tacos, place some of the fish onto a tortilla, top with some slaw and dress with some of the crema. Repeat for the remaining tortillas.

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Filed in: Cilantro, Entree, Ground Green Hatch Pepper Powder, Hass Avocados, Organic Bell Peppers, Organic Cabbage, Organic Carrots, Organic Limes, Peeled Garlic, Perfect Sweet Onions, Serrano Peppers, Tacos, “Don Enrique” Dried Ancho Peppers, “Quintana Style” Grilled Fish Tacos

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“Quintana Style” Grilled Fish Tacos