Fish Tacos with Coastal Taco-lade Sauce
I am a fan of fish. Growing up eating fresh fish every week, thanks to my Uncle Chet, I appreciated the fresh flavors and the different preparations my mother and grandmother created. The Latino flavors infused in the creation of fish tacos is such a delightful new way to experience fish.
Makes about 12 soft tacos
2 pounds redfish or red snapper filets
3 tablespoons melted butter
6 tablespoons Creole seasoning
12 (6-inch) corn tortillas
Freshly chopped cilantro
Chopped red onion
Brush filets in butter and coat fish with a thick layer of Creole seasoning. On an extremely hot grill or in a cast iron skillet heated to smoking temperature, cook coated fish until blackened on all sides, about 2 minutes on each side. This can be extremely smoky, so it’s great to do this on your outdoor grill.
Remove from grill and set fish aside, covered. Lightly butter corn tortillas and heat on a griddle until warmed, about 1 minute for each tortilla. Turn once after 30 seconds, careful not to burn them.
Cut fish into 1-inch strips and place in tortillas. Add cilantro, lettuce, avocado, and red onion and top with Coastal Taco-lade Sauce.
Tips & Suggestions
Any mild, flaky fish works great. Use your favorite. Shrimp is a super substitute or addition to this recipe. Expand the garnishes to include your favorites.
Coastal Taco-lade Sauce
This is just a milder version of the traditional rémoulade. It allows the flavors of the fish and toppings to come through in a New Orleans’ flavor way. Makes about 1 1⁄4 cups sauce
2 tablespoons white vinegar or red wine vinegar
1 teaspoon lemon juice
2 tablespoons Creole seasoning
1 tablespoon paprika
1 tablespoon Creole mustard
1⁄4 cup chopped green onions
1⁄4 cup olive oil
Kosher salt, to taste
1 cup mayonnaise
Mix vinegar, lemon juice, Creole seasoning, paprika, mustard, and green onion with olive oil. Add salt. Fold in mayonnaise to desired consistency.
Tips & Suggestions
You can use a traditional white or red rémoulade if you prefer a stronger taste. This recipe doesn’t require using the entire cup of mayonnaise. Just fold in until you reach your desired consistency. Feel free to make a fresh salsa as well. The salsa and the “taco-lade” actually work rather well together.