Grilled Fish Tacos + Cookbook Giveaway

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Grilled Fish Tacos


For the Tacos:

1 teaspoon ground cumin

1 tablespoon dried oregano

1 tablespoon chili powder

Coarse salt

¼ cup extra-virgin olive oil

¼ cup finely chopped cilantro, plus sprigs for garnish

2 pounds skin-on striped bass or red snapper fillets

5 cups shredded green cabbage (½ head)

Neutral-tasting oil, such as canola or safflower, for grill

12 corn tortillas

Lime wedges, avocado, sour cream, and hot sauce, for serving

Quick Pickled Vegetables, for serving (optional, below)


For the Quick Pickled Vegetables:

2½ cups apple cider vinegar

1/3 cup granulated sugar

2 teaspoons coarse salt

3 cups cold water

4 carrots, peeled and sliced diagonally ¼ inch thick

2 small red onions, halved and sliced into ¾-inch wedges

4 jalapeño chiles, quartered lengthwise; ribs and seeds removed


1. To make the Quick Pickled Vegetables: Combine vinegar, sugar and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapeños, and reduce heat to medium-high. Simmer until carrots are just tender, 10 to 12 minutes. Pour into a bowl; let cool completely before covering and refrigerating. (Pickles will keep up to 2 weeks. Recipe makes 1 quart.)

2. Stir together cumin, oregano, chili powder, and 2 teaspoons salt. Mix in the olive oil and cilantro. Use a sharp knife to make shallow slits about 1½ inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate, covered, for 30 minutes to 2 hours.

3. Toss together cabbage and 1½ teaspoons salt in a medium bowl. Let sit 30 minutes.

4. Heat grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds); lightly oil grates. Place fish, skin side up, on grill. Cook, without moving fish, until opaque throughout, 3 to 5 minutes. Carefully flip, using two spatulas if necessary. Cook until fish flakes slightly when pressed in the center, 5 to 7 minutes more.

5. Transfer fish to a serving platter; let cool slightly, then shred with a fork into bite-size pieces. Garnish platter with lime wedges and cilantro sprigs. Serve warm or at room temperature (within 1 hour). Allow guests to assemble their own tacos, layering fish with cabbage, avocado, sour cream, hot sauce, pickled vegetables, and other toppings, as desired.

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(Recipe reprinted from the book Power Foods by the editors of Whole Living magazine. Copyright © 2010 by Martha Stewart Living Omnimedia, Inc.)

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