Video: Head south of the border with fish tacos
Recipe: Grilled grouper tacos
- For the tacos:
- 6 ounces grouper, divided into three 2-ounce pieces
- Kosher salt, to taste
- Black pepper, to taste
- 1 1/2 ounces chipotle agave glaze (see recipe below)
- 6 corn tortillas
- 3 each baby arugula sprigs
- 3 each avocado slices, sliced 1/8th-inch thick
- Mango salsa, to taste (see recipe below)
- Radish, julienned, for garnish
- Lime wedges, as garnish
- Cilantro, as garnish
- Pickled onions, served on side (see recipe below)
- For the pickled onions:
- 1 1/2 cups red wine vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon Kosher salt
- 6 whole cloves
- 2 bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon dried red pepper flakes
- 2 large red onions, thinly sliced
- For the mango salsa:
- 4 mango halves, 1/8 diced
- 1 jalapeno, minced
- 4 ounces red bell pepper, 1/8 diced
- 2 ounces red onion, 1/8 diced
- 1 teaspoon kosher salt
- 2 tablespoon lime juice
- 1/2 cup mango puree
- 1/4 cup cilantro, finely chopped
- For the chipotle agave glaze:
- 1 cup canola oil
- 2 tablespoons agave nectar
- 12 garlic cloves, peeled
- 3 tablespoons chopped canned chipotle chiles in adobo sauce
- 1/4 cup chopped fresh cilantro
- Grated zest of 1 lime
- 1 teaspoon salt
To prepare the tacos:
1. Season three skewers of grouper with salt and pepper on both sides. Place on a flat top to cook. Turn in order to brown both sides of the fish. Once cooked, take off the flat top and brush both sides with the chipotle agave glaze.
2. Heat corn tortillas on a flattop to soften and warm.
3. Lay fish skewer into each tortilla (two tortillas per taco). Place baby arugula and avocado slices on top of fish. Top with mango salsa and garnish with cilantro, radish and lime wedge.
4. Serve with pickled onions on the side (see below).
To make the pickled onions:
1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator. Makes about 2 cups.
To make the mango salsa:
Combine all ingredients in a mixing bowl. Makes 6 cups.
To prepare the chipotle agave glaze:
Preheat the oven to 300 degrees F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, agave nectar, cilantro, lime zest and salt and puree until the mixture is very smooth. Makes 1 1/4 cup.
Makes three tacos.
Recipe: Zucchini, jicama and apple salad
- For the salad:
- 1/2 cup mango-aji amarillo puree (see recipe below)
- Juice of 2 limes (3 to 4 tablespoons)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh cilantro leaves, chopped
- 4 tender young zucchini, about 11/2 pounds
- 1 medium jicama
- 2 Granny Smith apples
- For the mango-aji amarillo puree:
- 1 cup mango puree
- 2 tablespoons Dijon mustard
- 2 tablespoons aji amarillo paste (preferably the Doña Isabel brand)
- 1 teaspoon agave nectar or honey
- Grated zest of 1 lime
- 1 tablespoon freshly squeezed lime juice
To prepare the salad:
1. In a large bowl, whisk the mango-aji amarillo puree with the lime juice, olive oil and cilantro.
2. Cut the ends off the zucchini and slice them, skin on, into 2-inch-long matchsticks. Add them to the dressing.
3. Peel the jicama. Slice it and cut into 2-inch-long matchstick and add them to the zucchini.
4. Scrub and quarter the apples, discarding the seeds and tough cores, and slice the apple into 2-inch-long matchsticks. Add them to the salad and toss gently. Taste and season with salt, if necessary. Divide among plate or bowls and serve.
To make the mango-aji amarillo puree:
Put all the ingredients in a mixing bowl, and whisk well until the mixture is smooth. Store in an airtight container in the refrigerator for up to a week. Makes 1 1/4 cups.
© 2013 NBCNews
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