I am writing this as a part of a blog potluck that about 20 other bloggers are participating in today. We are all posting recipes from Almost Meatless, written by Joy Manning and Tara Mataraza Desmond. Joy and Tara will be sharing the links from their respective websites. I feel very fortunate to have been invited to join them in the food blogging fun.
I think it’s pretty clear that I love meat, I am the Burger Baroness after all. That is why you, my dear readers, would be surprised to find out that in my day to day eating habits I hardly eat any meat. Even further into my daily eating habits, I know you have been wondering, I never make fish at home. I love fish but I’m the only one in the house who does so I just don’t make it and save it for dining out.This recipe might change that for me. This dish was super easy to make and brought a lot of flavor and happiness into my life. I will be putting this into my rotation of favorite recipes.
Doesn’t that look incredible*. These tacos are the perfect summer dish because you can use your grill for the fish and then all you have to do it make the salsa. It takes less than 30 minutes to put together. Of course if you don’t have access to a grill it is easy enough to fry this up in a grill pan on the stove. I have been a little obsessed with my grill this summer so I am always glad to have a reason to use it. I also love the grill marks it made on the fish.
The avocado salsa can easily stand alone and I could eat it all with some fresh made tortilla chips. I only strayed from the recipe by using one of those purple tomatillos and used half of a jalapeno. I served them with cotija cheese and refried black beans. It made for a very substantial taco.
Recipe after the cut! Reprinted with permission from Ten Speed Press and the authors.
Fish, Bean, and Avocado Tacos** – Serves 4
Avocado Lime Salsa
2 ripe avocados, cut into 1/4-inch dice
2 small tomatillos, cut into 1/4-inch dice
1 medium tomato, cut into 1/4-inch dice
1 jalapeño, seeded and minced
1 clove garlic, minced and mashed to a paste with 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Zest and juice of 1/2 lime
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
6 ounces halibut
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Freshly ground black pepper
Juice of 1/2 lime
8 soft taco flour or corn tortillas
1 (14-ounce) can vegetarian refried beans
4 ounces Oaxaca or cotija cheese,
Preheat the grill to medium heat. To make the salsa, in a bowl, combine the avocado, tomatillos, tomato, jalapeño, garlic, cilantro, lime zest, lime juice, oil, and salt and pepper to taste. Set aside to let the flavors combine. To grill the fish, brush with oil on both sides and sprinkle with the cumin, chili powder, salt, and pepper. Grill each side for about 3 minutes. Remove the fish from the heat, cut into 1-inch chunks, and drizzle with the lime juice. Cover loosely with aluminum foil to keep warm and set aside. Lightly grill the tortillas to warm through and then cover with a kitchen towel to keep warm and soft. Heat the refried beans in a small pot over medium heat, or microwave until soft and steaming, for about 2 minutes. To assemble the tacos, spread a spoonful of warm beans on each tortilla and top with a few chunks of fish, a scoop of salsa, and cheese if you like. Alternatively, let diners build their own.
*Thanks to E for taking these lovely pics and for helping me eat these delicious tacos.