Grilled Chili Fish Tacos, Homemade Corn Tortillas and Smoky Coleslaw
Today you are lucky, because we're going to make some grilled fish tacos with homemade corn tortillas. We're going to use some of that catfish that we've caught, so if you can catch a fresh one from the pond, go ahead and do it, otherwise grab some from your local store.more
What's important is that you need a firm white fish. You can use tilapia or cod, but I like it to be a little firmer than that. I love to use a perch, bass, walleye, or catfish.
Marinade the Fish
Cut the fish in half, it will be quicker to get done, and will also soak up that marinade. Put it in a Ziploc bag and dump the marinade in there with it. This marinade has a nice Mexican twist to it with some some olive oil, lime juice, chili powder, cumin, and some smoked paprika (see recipe below). Put the fish in the cooler and let it set and marinade for 1 to 2 hours.
Make Tortillas
Use a mixed corn masa.
I won't be totally offended if you go to the store and buy some corn tortillas, but let me tell you, folks, this is traditionally made with white corn tortillas. This will really give your tacos a homemade flavor. I'm using a white corn flour masa about with salt and warm water.
Knead it well for about 4-5 minutes.
I like to start with about 1 cup and ¾ of water and add more if needed. Just keep kneading it until it gets to a soft ball stage - 4 or 5 minutes. You want it to be moist, but also stick together well. You'll probably end up adding more masa as you go.
When you get it to that soft ball sate, add about a tablespoon of corn oil. That way we'll have some more bonding and elasticity. Make sure you knead it well so the dough stays together.
Make the dough elastic.
Let it rest for about 3 or 4 minutes, then pinch off the dough and form it into balls, about golfball sized. You can use a tortilla press or just roll this out into a circle to the desired size and thickness that you like.
Roll the tortilla flat and thin.
I like to add a little bacon grease or corn oil to a hot skillet and fry this up. Fry the tortillas until they are a light brown. Be careful not to overcook, because you still want them pliable and so they don't crack. In fact, I undercook them just slightly, because they will have to sit for a short time while we grill up the fish.
Fry the tortillas until they brown a little.
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Grill the Fish
Let the fish warm up slightly before throwing it on the grill that will help prevent sticking. Make sure to oil the grill really well. A trick for grilling fish too - I grease the spatula as well, so when you flip the fish it will be easier to get under it and turn.
Grill the fish until you see a good flaky whiteness.
When I throw the fish on the grill I like to give it a sprinkle of our Original Seasoning, which has some lemon pepper in it that is great with fish.
Before you turn the fish, I like to be sure it is white underneath and is slightly firm to the touch. That's when we know it's ready to turn. Roll it over and you'll see a good flaky whiteness, and you're good to go!
Don't Forget the Smoky Coleslaw Recipe!
Take the fish and crumble it up a little in the tortilla. Then, what really brings this dish together is the smoky coleslaw that we put on top followed by a little queso fresco cheese and sliced avocados. But, you can use whatever cheese and toppings you like.
We hope you enjoyed stopping by the pond for this easy grilled fish recipe. It's great for summer grilling season just don't forget to share with your neighbor.
