Fish & Fruit Tacos Por Favor
Take advantage of fresh local fish with a crowd-pleasing meal full of diverse flavors.
It doesn’t have to be Tuesday for my family to enjoy tacos; we eat them any day of the week. Our favorite type of taco is the fish taco and living on the coast makes it easy to enjoy them anytime with some of the freshest fish available.
For this recipe I have paired grilled cobia with a bright mango salsa and a cool dill horseradish sauce.
Sometimes called black kingfish, lemon fish or black salmon, cobia is difficult to catch in the wild because they do not travel in groups. Most commercially sold cobia is farm raised 8 to 10 miles offshore and up to 250 feet deep in the ocean. Like salmon, cobia is known as a “superfish” because it’s a nutritional powerhouse naturally high in protein and rich in Omega-3 fatty acids. Cobia’s white meat is mild in flavor and firm in texture. It’s generally offered raw or fully cooked; it’s not the kind of fish you want cooked with a cool center because it is dense in texture rather than flaky. Many times when you order sushi the mystery white meat is cobia. It also cooks up firm like chicken, making it versatile in the kitchen.
The mango salsa I am sharing with you is vibrant, clean and refreshing with the grilled cobia. I believe it adds a good amount of fruits and vegetables, enough that you could consider these healthy tacos. The sweet mangos and crunchy cucumbers and onions mesh well with the buttery cobia.
To bring it all together I have included a dill horseradish sauce to drizzle on top. Although the horseradish in the sauce can lend to a spicy taste, the cool of the sour cream and dill overrides the bite. This dish provides two tacos per person, but be sure to make a little extra because I am sure you will want more.
Photography By James Stefiuk
Fish & Fruit Tacos Por Favor
- 8 soft tortilla shells
- 2 lbs cobia filets
- 2 tablespoons vegetable oil
- salt & pepper to taste
For the Mango Salsa
- 2 mangos, ripe peeled and diced
- 2 cucumbers diced
- 1 large red onion diced
- 1/2 cup sugar
- 6 sprigs fresh cilantro chopped
- 2 lemons juiced
For the Dill-Horseradish Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons horseradish
- 1 tablespoon lemon pepper
- 3 sprigs fresh dill rough chopped
- 1 lemon juiced
- Mix all of the ingredients for theMango Salsa and let sit in the refrigerator for at least 30 minutes.
- Mix all ofthe ingredients for the Dill-Horseradish Sauce and let sit in the refrigeratorfor at least 30 minutes.
- Combine the cobia fillets, vegetable oil and salt and pepper in a Ziploc bag; shake to coat well. Grill the cobia fillets for about 3 to 5 minutes on 400 degrees until done.
- Begin to plate by dividing the cooked cobia among the 8 tortilla shells. Spoon the desired salsa on top of the fish and drizzle each shell with the sauce.