Cinco de Mayo, entertaining, Family, Fish Tacos, Food Photography, Grilling, healthy, MacGyver, Mexican Food, Shallot Ginger Dipping Sauce, Summer, Tilapia, Tomatillo Lime Dressing
I get a kick out of how Andy’s mind works. He is a very creative problem solver. I’ve learned if there is something in/around the house that is bugging me I can simply utter the phrase “Andy, can you MacGyver something for me?”, show him the problem at hand, and he is on it. In no time he has some genius solution to my problem, often times repurposing something we already had on hand to fix whatever needed fixing. Sometimes he’ll impress even himself. When this happens, just before unveiling his Macgyvered solution, he will preface it by saying “I am probably far too pleased with myself for this…”
All of the above is how I feel about these fish tacos. I have used components from three different sources (repurposing one entirely), modified two of them, and thrown them together into one Macgyvered version of Fish Taco Perfection…and I am probably far too pleased with myself for it! 🙂 I made them yesterday for Cinco de Mayo. My sister, Faith, and her girlfriend, Sarah, stopped through for an evening before heading south this morning for camping at Zion National Park. Cinco de Mayo and having company in town seemed like the perfect excuse to try out something new.
These tacos involve marinated grilled Tilapia, Tomatillo Lime Dressing, and a Shallot-Ginger Dipping Sauce. The combination of flavors along with the crisp slaw and crunchy tortilla crisps are addictive. These got rave reviews and I’m not going to lie, Andy and I couldn’t wait to have the leftovers for lunch today. Faith and Sarah both requested I blog the recipe. Well….okay….twist my arm! 😉 Here goes: (Since I did not originally intend on blogging this recipe I don’t have photos of the process, but I did at least get photos of the end product.)
Grilled Fish Tacos – MacGyver Style
makes 8 servings (2 tacos = 1 serving)
- 1/2 pouch Buttermilk Ranch Salad Dressing seasoning powder
- 1/2 cup buttermilk
- 1/2 cup lowfat mayonnaise
- 1/2 bunch cilantro
- 1 jalapeno, seeded and minced (if you like things spicier, leave the seeds in, or use a serrano pepper.)
- 1 large or 2 small tomatillos, quartered
- zest and juice of one lime
Wisk seasoning powder, buttermilk, and mayonnaise together until smooth. Add the rest of the ingredients to the bowl and use and immersion blender to blend until smooth. Set aside. This can be made a day or two ahead of time.
Marinade for Fish *from Allrecipes:
- 2 lbs Tilapia
- 1/2 cup extra virgin olive oil
- 1/4 cup distilled white vinegar
- 1/4 cup fresh lime juice
- zest of two limes
- 3 teaspoons honey
- 3 large cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
Wisk all marinade ingredients together. Place Tilapia in shallow dish and pour marinade over the top. Marinate, refrigerated, for 6-8 hours.
Shallot Ginger Dipping Sauce * Modified from z-Tejas
- 1/4 cup shallot, minced
- 1/4 cup garlic, minced
- 1/3 (generous) cup fresh ginger, minced
- 1/4 cup honey
- 1/3 cup Dijon mustard
- 1/4 cup soy sauce
- 1 teaspoon ground black pepper
- 1 cup olive oil
- 1 tablespoon sesame oil
- 1 1/2 tablespoons Worcestershire Sauce
- 1 tsp Asian garlic -chili paste (or more to taste!)
Place all ingredients in a blender or food processor and blend until well combined. Normally I advocate doing as many things as possible in advance, but do not make this sauce too far ahead of time. The raw shallot and garlic get stronger over time. Make it fresh the day you intend on using it.
- 16 – 6 inch flour tortillas
- 4 ripe avocados, sliced
- crispy tortilla strips (I use tri-color because it’s festive!)
- 2 limes, cut into 8 wedges each
- 1 cup shredded cucumber
- 1 cup shredded carrot
- 1 cup shredded cabbage
- 1 recipe Shallot-Ginger Dipping Sauce
- 1 recipe Tomatillo-Lime Dressing
Mix together the cucumber, carrot and cabbage to form a slaw and set aside. (I also did this a day ahead of time.)
Grill marinated fish on medium heat for roughly 5 minutes on each side, or until done. Break into large pieces.
Let everyone assemble their own tacos! Place fish, slaw, tortilla crisps, and avocado into a tortilla. Pour Tomatillo Ranch Dressing over the top. Serve dipping sauce and lime wedge on the side.Mmmmm…Margaritas and Fish Tacos. Happy Cinco de Mayo!My new go-to recipe for summer entertaining!
This is on our menu for this weekend, I think. Thanks for sharing!
Oh good!! I hope you like it! Let me know what you think. Thanks for commenting!
We made these tonight for our exchange student from Sweden. The marinade recipe is FANTASTIC, though of course my perfect grilling technique enhanced the flavor further 🙂 We’ll definitely be using this marinade recipe again.
Both sauces were delicious, though two sauces seemed almost overkill. I think I’d select just one in the future. Maybe I’m not very saucy. Finally, I reduced the olive oil in the dipping sauce to 3/4 cup. Consistency still seemed good while eliminating some of the oil.
Thanks for sharing!
Thanks for the feedback! I DRASTICALLY cut down on the amount of oil the original recipe called for…good to know I can cut back even more. I will try it with 3/4 cup next time….and maybe alter the recipe for good! 🙂