Fish Tacos

We discovered Fish Tacos at the Taqueria Corona in Metairie. While we like them because we want to think they're "light" Latin food, the real reason we like them is because they taste GREAT!

We serve them with White Salsa, which isn't really salsa; it's salad. Order of black beans and rice on the side. Que Chevre!

4 fish filets (one large filet for each person)

2 Tbs GOG Cajun Rub

Coat the filets on both sides with the rub and grill over indirect heat. For more on grilling fish, visit our Fish-of-the-Day page!

White Salsa

3/4 cup light sour cream

 1/2 cup Hellmann’s Mayonnaise

1/2 cup loosely packed fresh cilantro leaves

2 Tbs. diced pickled jalepeño (roughly 4 peppers)

2 tsp capers, mashed and finely chopped

2 tsp yellow onion, chopped fine

2 tsp Zatarain’s Creole mustard

1 tsp lime zest

juice of 1/2 lime

Combine all ingredients in a bowl, and mix well. Store in an air-tight container such as a Ball or Mason jar in the fridge until ready to use. Best if made a day ahead.

Salad for Topping

2 cups shredded Romaine lettuce

1/2 cup cilantro, chopped, loosely packed

1 small tomato, chopped fine

3 green onions, sliced

1/2 cup feta cheese, crumbled

2 Tbs chopped black olives

To serve, dress the salad with the White Salsa, but don't dress the salad until you're ready to serve.

Black Bean Filling

1can Goya Black Beans

1 tsp cumin

juice of 1/2 lime

Heat black beans on medium-low, stir in cumin.  Simmer 5 minutes stirring often. Turn off heat and add lime juice, stir well.

Bronzed Sea Bass

Flounder en papillotte

Grilled Shrimp in Garlic

Caribbean Shrimp Skewers

Grilled Shrimp Remoulade

Smoked Crabs

Grilled Lobster

Grilled Oysters

Grilled Salmon

Fish Tacos

Grilled Fish-of-the-Day

Smoked Tuna

Smoked Tuna Dip

Oriental Salad with Grilled Tuna

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Grilled Fish Tacos are a wonderful "light" Latin-style meal that's fast and easy! You can make the salad ahead of time, but don't dress it until you're ready to serve. Use canned black beans and dress them up with cumin and lime juice. Que chevre!
We used speckled trout in our version, but you can use any fresh fish that you love. One large filet makes three tacos - a whole meal for one person.