Cabo Wabo Fish Tacos Recipes

Steps:

• Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
• Place tuna fillet in a ziploc bag and pour marinade over fish.
• Remove excess air from bag and seal.
• Refrigerate for one hour, while you prepare your grill.
• Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
• Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
• (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
• Briefly heat corn tortillas carefully on grill.
• Do not overcook, or they will get hard.
• Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
• Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
• If you wish a spicier taste, add the chilies.
• Serve.

Steps:

• To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
• Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
• Hold refrigerated for at least 12 hours.
• To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
• Transfer to a small squeeze bottle with a small tip and refrigerate.
• To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
• To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
• Wash cilantro and chop fine, then add to the bowl.
• Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
• To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
• To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
• Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
• Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
• Turn the heat down to very low and hold hot.
• In a large, clean sauté pan, heat the tortillas up on both sides.
• Toss the Asian slaw in a mixing bowl.
• Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
• Top the fish with a little of the mixed Asian Slaw.
• Drizzle a little chipotle aioli onto each tortilla.
• Drizzle a little lime sour cream onto each tortilla.
• Sprinkle a little pico de gallo onto each tortilla.

Steps:

• For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce.
• Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
• For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours.
• Make the grill hot for medium heat and grease lightly. Set over the heat.
• Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
• Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
• Pour the dressing.
• Before serving design with lemon wedges.

Steps:

• Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
• Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
• Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
• Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
• Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
• To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
• This dish was created by Walmart Mom, Tina Butler.
• Variations.
• Fresh Smoked salmon or cod can be used in place of Tilapia.
• Tips.
• Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.

Steps:

• Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Steps:

• In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
• In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
• In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
• Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
• Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.