Well, after experimenting with different ways to use Open Blue’s Cobia (aka Black Kingfish), I decided to create a new fish taco recipe. After spending 10 days in Mexico with my family, I really felt like I had tasted ample local flavor, in order to attempt to create something that my family would be proud of… and the verdict was… “This is, by far, the best fish tacos I have EVER had”, a direct quote from my foodie (a try food snob) 16-year-old son! Wahoo!!! It truly warmed my heart. Well, so here it goes:
Cobia Fish Marinade*:
- 1/4 cup olive oil
- 1 1/2 teaspoons ancho chile powder
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 1 pound of Cobia (black kingfish) cut into 4 pieces
- 2 limes cut into quarters
- 1/2 red onion, thinly sliced
- About 1 1/2 cups red wine vinegar
- 8 fresh corn tortillas (We love the brand Mariposa)
- 2 cups of canola oil
- 2 avocados
- ½ Tsp salt
- ¼ cup cilantro leaves
- ½ cup sour cream
Pico De Gallo:
- 1 ⅓ cup of chopped tomatoes
- 1 chopped green chili
- juice of ½ lime
- ¼ Tsp salt
- 1 tbsp chopped cilantro
- 2 tbsp chopped red onion
- 2 tbsp seeded and minced jalapeño (optional)
Bean and Corn Salsa:
- 1 cup of sweet corn (organic canned)
- 1 cup black beans (organic)
- juice of ½ lime
- 1 tbsp cilantro
- ¼ Tsp salt
Marinate the Onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Marinate the Fish: Pour the olive oil into a small bowl and add the ancho chile powder, cumin, and chopped cilantro. Mix well. Place the fish in a plastic bag and pour the marinade over it, making sure to massage and coat the fish well on all sides. Allow marinating for at least 20 minutes. I marinated mine for 2 hours.
Avocado Crema: In a food processor, add the avocados, salt, and cilantro. Puree until smooth. Remove from food processor and stir in the sour cream.
Pico De Gallo/Salsa: For both the Pico De Gallo and the Bean salsa. Mix all of the ingredients together. (I kept them separated).
Cook the Fish: Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes or until cooked through and opaque. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Make the Tortillas Tacos Shells: In a large deep pot, add the oil and cook on medium-high. One by one, place the corn tortillas into the oil, flip over after 10 seconds and make sure both sides start to puff up and brown, crease the middle and bend the tortillas in half, and submerge them until they are crisp. Place them on a paper towel lined plate. Repeat with the remaining tortillas.
Assemble and Serve: To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla, add a squeeze of lime. Top with the both the Pico del Gallo and the bean salsa, and marinated onions. Serve with a dollop of avocado crema and cilantro.
*Inspiration from a fish taco marinade I found on Epicurious – made some modifications to the ingredients – the rest of the ingredients are my creation.