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.
