Last week, Minnesotans enjoyed a warm and sunny, puddly teaser thaw, and it seemed spring was just around the corner. Sadly, winter made an all-star comeback this morning, and the icy Minnesota wind that chapped my ears as I left for work sounded especially smug.
I’m still pouting over my not-trip to Mexico, so I’m sharing another not-authentic Mexican recipe. These delightfully spicy and crunchy fish tacos look winter square in the face and say, “BITE ME.”
As much as I love batter fried fish (fish and chips, like, woah), I don’t really like deep frying in my kitchen.
Or, more accurately, I don’t like cleaning up the mess left by deep frying in my kitchen. So rather than dragging out the kitchen kettle and dealing with all that oil, I marinated the fish and grilled it on my little electric grill.
I made a cucumber salad instead of the more traditional cabbage slaw, but that left me with a pretty soft, squishy taco.
So I took a little inspiration from Heathers, and added a handful of Corn Nuts for some crunch. I drizzled the top with a spicy and tangy sriracha dressing, and saved the leftover dressing to use as a dip for tater tots, à la the Bulldog.
Recipe below the fold
Grilled Fish Tacos with Cucumber Salsa, Sriracha Dressing, and Corn Nuts
Adapted (just barely) from AllRecipes.com
1/4 cup olive oil
2 tablespoons distilled white vinegar
2 tablespoons lime juice
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon sriracha sauce
1 pound tilapia fillets, cut into chunks
To make the marinade, whisk together the olive oil, vinegar, lime juice, honey, garlic, cumin, chili powder, and sriracha sauce in a bowl until blended. Place the tilapia chunks in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate for 2 hours.
Adapted from AllRecipes.com
1 medium cucumber, cut in matchsticks
2 dozen grape tomatoes, chopped (about 5-6 ounces)
1/2 jalapeno pepper, seeded and minced
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
In a medium bowl, stir together all ingredients. Cover and refrigerate for 1 hour.
3 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 teaspoon lime juice
1/8 teaspoon salt
In a small bowl, combine all ingredients and stir until smooth.
1 (10 ounce) package tortillas
1 small bag of Corn Nuts
Preheat your grill on high heat and lightly oil. Lay on the fish pieces and grill, turning once, for about 9 minutes.
Fill the tortillas with the grilled fish and cucumber salsa, drizzle with sriracha dressing, and top with Corn Nuts.