THE MERRELL BLOG: WHAT'S NOW. WHAT'S NEXT. LET'S GET OUTSIDE.
Jorge's Fish Tacos - Alpha Michael Chambers
There is nothing better than capping off a long day of outdoor adventure with a fresh, delicious meal. And no food screams "adventure wind down" quite like the fish taco. I know what you're thinking, Mike you're from Massachusetts what on Earth do you know about fish tacos? No, my real name isn't Miguel but I have spent a considerable amount of time in Central America. It was on one of these trips that I was introduced to a fish-taco guru by the name of Jorge who took a liking to me and introduced me to the world of Jorge's Fish Tacos. My life has never been the same.
Jorge’s Grilled Fish Tacos
Sauce (It’s all about the sauce)
Yield: 2 cups (You’ll appreciate the leftovers)
1 cup low fat sour cream or Greek yogurt
1 cup reduced fat Mayonnaise
3 tablespoons of fresh cilantro
1 (or 2) hot peppers of your choice (I suggest Jalapeno with a little bit of Habanero. Be careful!)
1 teaspoon of ground coriander
1 teaspoon of dried dill weed
1 teaspoon of cumin
1/2 teaspoon of chipotle chili powder
1 tablespoon of sugar
1. Mix sour cream (or Greek yogurt) and mayonnaise, whisk until blended.
2. Squeeze limes into mixture.
3. Add spices, peppers and cilantro. Mix until blended.
4. Cover and refrigerate. Serve cold.
Yield: 4 servings
1lb white, flaky fish (Mahi Mahi, Cod, Flounder)
1/4 cup olive or canola oil
1 lime, juiced
1/2 cup cilantro, coarsely chopped
8 flour tortillas
1/2 head of red cabbage, cored and thinly sliced
1. Preheat grill to medium-high heat.
2. Place fish in a medium size dish. Whisk together the oil, lime juice, pepper, and cilantro and pour over the fish. Let marinate for 20 minutes.
3. Remove the fish from the marinade place into Stainless Steel fish tray. Put fish on hot grill. Do not over cook the fish! Let rest for 5 minutes then flake the fish with a fork.
4. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pairings: Pacifico, Sangria, Margs, or water with lime