Living in the Pacific Northwest, we are lucky to be able to stock our freezer full of wild caught, fresh fish every Spring/Summer. Our hopes each fishing season is to be able to catch enough fish to enjoy it for at least one meal each week throughout the year. We love fish and all of the wonderful health benefits it brings with it, when eating the right type and in moderation.
One of our go to meals during the summer months is fish tacos. It is great to be able to throw the fish on the BBQ and keep that oven off on those warm summer days! The fish rub ingredient mix is from Morgan at Host the Toast. The rest is our own through trial and adjustments over the years. Enjoy!
Wild Caught Fish Tacos with Roasted Jalapeño Avocado Sauce
- 1-1 1/2 lbs of your favorite wild caught fish fillet (we prefer Halibut and Salmon, but also cook up a little Ling Cod from time to time too).
Fish Seasoning Rub (by Morgan from Host the Toast)
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 red cabbage, chopped
- 1/2 large bunch of cilantro, chopped
- 2 firm tomatoes, chopped
- juice of 1/2 a lime
- couple grinds of salt
Roasted Jalapeño Avocado Sauce
In a food processor combine:
- 1 Avocado
- 1/2 (of the remaining) bunch of Cilantro
- 1 clove Garlic
- 1/2 t of the fish rub seasoning mix
- 1/4 t salt
- juice from the other 1/2 of the lime
- 1 Roasted Jalapeño (seeds/ribs removed if you don’t want it too spicy)
- Avocado Oil to consistency
- Organic, Non-GMO corn tortillas
- 1/4-1/2 cup Cotija cheese, grated
- Lime slices for garnish
1-Heat 1/2 of the BBQ on high heat. Place jalapeño on BBQ, turning occasionally.
2-Rinse fish and pat dry. Place fish on the center of 2-3 layers of large pieces of foil.
3-In a small prep bowl, combine fish rub seasonings and mix well. Reserve 1/2 teaspoon for the avocado sauce. Sprinkle 1/2 of the remaining mixture onto one side of the fish and rub into the fish well, turn fish over and sprinkle the rest of the seasoning mix onto the other side and rub into the fish again.
4- Loosely tent the foil and fold up the edges sealing it up well so that no steam can escape. When you are ready, place the fish onto the side of the grill where the burners are off (indirect heat) and close the grill. Cook 10-15 minutes depending on thickness of fillet, break into small chunks. Fish will be opaque and flake easily when it is cooked through. You can also pan fry the fish in oil to get that crisp, blackened texture and flavor like Morgan does in her post. We do this method often in our cast iron skillet with both tacos, and other fish recipes.
5- Once you place fish on grill, check jalapeño. If jalapeño looks well roasted with black crisp skin on a few sides take off and prep for avocado sauce. To prep jalapeño, gently scrape off the crisp skin with a knife. Slice in 1/2 length wise and remove as much of the seeds and inner ribs as you would like (this affects spiciness). Cut off the stem and place into the food processor.
6- Place remaining Avocado sauce ingredients into the food processor with a couple swirls of avocado oil. Blend. From there I add more avocado oil a little at a time until it is the consistency I prefer which is not too chunky, not too runny. Place finished sauce in refrigerator to chill.
7- Prep slaw: chop ingredients, place in large bowl. Add lime juice and salt and mix up. Place in refrigerator to chill. To save time, this can be done ahead of time too.
8- Prep tortillas: Heat up cast iron skillet to medium. Add a small splash of avocado oil, coat one side of tortilla, flip, coat other side. Cook for a minute or less each side, just until it starts to brown.
Set all the ingredients out for friends and family to start loading up their tacos!