If you’ve never ventured into fish taco territory, consider the words of Long John Silver (the seafood chain, not the pirate): “Sounds weird; tastes delicious!” (That’s a direct quote.)
This simple Baja-style recipe — adapted from Loading Dock’s Forrest Cole (of Choncho’s Tacos fame) — will keep you cooking at home. Not that you should pass up the opportunity to knock back a Mexican Coke and admire the taco joint’s superb airy lodge/art gallery architecture.
Grilled Fish Tacos
1-1½ lbs. mahi mahi
A few limes
1 medium head red cabbage (or experiment with a pickled version)
1 bunch cilantro
1 red onion
8 fresh, quality tortillas (from a tortilleria)
Crema Mexicana (equal parts plain yogurt and mayo)
Salt and pepper
1. Marinate mahi mahi in fresh lime juice for an hour.
2. Break out your knife. Finely slice red cabbage, chop cilantro, and dice onion. Cut lime into wedges.
3. Place fish on griddle. Add salt and pepper. Cook for about 3 minutes on each side.
4. Divide cooked fish among the tortillas.
5. Top with cabbage, cilantro, onion, and crema.
Or leave it to the experts at Loading Dock, 170 Tillary Street, at Gold Street, Downtown Brooklyn (646-355-7518 or loadingdocknyc.com).
Photo: Courtesy of Loading Dock
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