When we first moved to San Diego everyone always talked about fish tacos. The idea seemed fairly gross to me. (This was a decade ago.) Then I had one. The combination of crisp cabbage, deep fried fish and creamy hot aoli sauce was so good I almost cried. Then I tried a grilled fish taco and actually wept.
You will too.
- 1-2 lbs fillets firm flesh white fish (we usually use catfish but anything will do)
- 2 limes
- 5 cayenne peppers
- 3 cloves garlic in their paper
- 1/4 cup cilantro
- 1/4 cup tequila
- 1/2 green pepper
Heat a cast iron skillet and cook peppers and garlic until scorched. In a blender juice limes and add cilantro, stems and all. Remove garlic from the paper and add to blender along with peppers. Pour in tequila and blend until smooth. In a large container salt fish fillets and cover in marinade. Place in refrigerator and turn every couple hours. Marinate fish for at least 6 hours and up to one day. Grill fish until done and serve in corn tortillas with shredded green cabbage, spicy aioli, a spritz of lime juice, chopped cilantro and extra salsa on top. Refried beans and saffron rice make excellent sides as well.