Red Snapper
Fish tacos originated in Mexico’s Baja California and spread up the coast to southern California. Versions featuring deep-fried fish are the most common, but I prefer to grill light, flaky red snapper for these tacos. The grill gives the fish a touch of smoky, charred flavor, which balances the fresh garnishes of tart tomatillo-avocado relish and crunchy red cabbage slaw. Cabbage is a traditional garnish for fish tacos and keeps its crunch factor long past the point when lettuce would have wilted. I make my slaw from a mix of delicate, pale green napa and deep purple red cabbages. Sweet basil may seem an unexpected choice, but its flavor complements the citrus juice in the slaw’s vinaigrette and offsets the assertive cilantro in the charred tomato salsa.
Recipe information
Yield
serves 4
Ingredients
Cabbage Slaw
Fish Tacos
CHARRED TOMATO SALSA
TOMATILLO-AVOCADO RELISH
Preparation
Step 1
To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth. Season with salt and pepper. With the motor running, add the oil and blend until emulsified. Reserve 1/4 cup of the citrus vinaigrette for the fish.
Step 2
Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper. The slaw can be made 1 hour in advance and stored covered in the refrigerator.
Step 3
To cook the fish, preheat the grill to high or heat a grill pan over high heat. Brush both sides of the fish with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Transfer to a plate and immediately drizzle with the 1/4 cup reserved citrus vinaigrette. Let cool slightly and then flake into large pieces using a fork.
Step 4
Grill the tortillas for about 5 seconds per side, until slightly charred. Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, relish, and cilantro leaves. Serve 3 tacos per person.
CHARRED TOMATO SALSA
Step 5
Preheat the broiler or heat a grill pan over high heat. Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. Slice in half, remove the seeds, and transfer the tomatoes to the bowl of a food processor.
Step 6
Heat the remaining 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add to the tomatoes in the food processor along with the vinegar and process until smooth. Add the cilantro and honey, season with salt and pepper, and pulse a few times. Scrape the mixture into a bowl. Serve at room temperature.
TOMATILLO-AVOCADO RELISH
Step 7
Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.