Grilled Halibut Tacos with Watermelon Salsa

When I first saw the recipe photos for Grilled Halibut Tacos with Watermelon Salsa, I was overcome with emotion—of raging jealousy. What do we have here...the Michelangelo of tacos? Art that uses food as a medium, eh? How many hours did this blogger spent meticulously food styling the dish, from the garnish of tiny edible flowers (really) to the perfectly crisped, U-shaped tortilla edges (never been able to accomplish that without a finger in the photo) to the rustic, charred-chic (if that could be a thing) backdrop. Uh uh, I decided as I stared, mesmerized, at the salsa's beautiful warm coral, freesia and cantaloupe hues. These tacos are not real. They are meant to be stared at and ruminated over, a Rembrant of aesthetic pleasure and thought.  A work of such caliber of beauty cannot also bring pleasure to the tongue. Then I read the ingredients, and thought: ok, these actually look like they would taste really good.

Still grumbling, I set out to make them, waiting for my watermelon to dissolve from flawless cubes into pulpy mush, dampening my not-so-perfectly charred tortillas into flaccid rounds. As I sliced and diced, preoccupied with figuring out how I would explain why my tacos bore so little resemblance to the ravishing originals, I hardly had time to notice the end result. My tacos were beautiful! They were Rembrant tacos, Michelangelo tacos, a visual rainbow of color—and they were tasty AF.

The watermelon was the perfect conduit to temper the bite of the chili, onion, cilantro and chives, and its inherent sweetness soaked up the tangy lime and salt effortlessly. The fish, mild but firm, ensured texture variety within each corn tortilla. Cilantro, radishes, and avocado line the serving platter not only for aesthetics—it also allows guests to pick and choose their garnishes as they please.

As quickly as it had come upon me, my jealousy washed away—jealousy is a wasted emotion, after all. I ate the tacos on my roof, watching the sunset fade into the Hudson, with an easy salad of greens, corn, avocado, and cucumber tossed in nothing more than a little lemon juice and olive oil. As dusk settled and the sun was no more than a sliver of pink behind the clouds, I took a moment to reflect on the intense satisfaction of both my eyes and appetite. Once more, I changed my tune: food doesn't have to be beautiful, but when it pleases more than one of the senses, it feels almost indulgent; a rare, secret treat.  If only I had known earlier that the secret to happiness lies in watermelon tacos!

I want to take a second to talk about feedfeed, the site where this recipe hails from. Simply put, feedfeed is a network that connects people who love to cook. The content on their site, organized into various "feeds"such as recipes, community, and videos, is designed to fuel conversation and inspiration amongst likeminded foodies from around the globe. The founders are wholehearted supporters of local and sustainable eating. My favorite part? Their commitment to GrowNYC: feedfeed has a special feed just for meals cooked with NYC greenmarket ingredients.

Grilled Halibut Tacos with Watermelon Salsa (from Heather Christo)

Serves 3-4

Ingredients:

Tacos

1 pound halibut (any white, firm, not-too-fishy fish will do)

2 tablespoons vegetable oil

1 lime, zest and juice

1 serrano/jalapeno chili (halve or omit if you are sensitive to heat)

kosher salt

Watermelon Salsa

2 cups seedless watermelon, diced

1 cup cherry tomatoes, halved

¼ white onion, small diced

1 serrano/ jalapeno chili, finely diced

½ cup chopped cilantro

2 tablespoons chives (optional)

juice of 1 lime

kosher salt

9 to 12 corn tortillas, or 3 per person (Trader Joe's 100% corn tortillas are my favorite)

1 tablespoon vegetable oil

Garnishes

Avocado slices, radish slices, cilantro sprigs, queso fresco/crumbed feta cheese

Directions:

1. Place the fish in a dish. In a small bowl, combine the oil, lime zest and juice and then grate the chili into the bowl. Mix well and then spoon over the fish. Sprinkle generously with kosher salt and let sit in the refrigerator for about 20 minutes.
2. While the fish is marinating, make the watermelon salsa. In a medium bowl, combine the watermelon, cherry tomatoes, onion, chili, and fresh cilantro and chives. Squeeze the lime over the salsa and gently toss. Season to taste with kosher salt.
3. Preheat the grill to medium heat. Place the fish on a piece of foil and place onto the BBQ. Cook 3 -5 minutes on each side, depending on the thickness of the fish. You want it to be just cooked through. When you are done set the fish aside and turn the grill to low heat. (Alternatively, you can cook fish on a stove top for the same amount of time, or in the oven at 400 degrees F for 15 minutes).
4. Let the fish rest for a minute while you spread the vegetable oil over the tortillas evenly and grill each one briefly over low heat until it is barely charred at the edges and hot, soft and pliable. (Or, use my foolproof stovetop tortilla-warming method). 
5. Season the fish with a little extra kosher salt. Divide the fish between the tortillas and top each generously with the watermelon salsa and garnishes of your choice. 

Fish Tacos with Creamy Cilantro-Lime Slaw

I’ve yet to meet a fish taco I didn’t like, but I’ve met many a fish taco that left my voracious appetite seriously disappointed. At restaurants, I understand a mere taste is often the intention of the dish—deliberate bite-sized morsels of flavor to share an an appetizer amongst the table, amuse-bouche style. Usually I make do with my two gulps of fish taco, as I am also eating my body weight in guacamole on the side. But sometimes, I just really want a substantive, filling fish taco for dinner. Not a pint-sized duo, or a trio, but like 12. Except with an average going rate of $7 a piece, 12 trendy NYC restaurant tacos would cost my projected craving a total of $84. Yikes!

Enter tonight’s easy, budget, and hearty dinner: Fish Tacos with Creamy Cilantro-Lime Slaw. Fiber-packed cabbage and protein-rich Greek yogurt comprise the majority of ingredients in this zesty spicy slaw, promising true satiety with each heaping spoonful.  The bright flavors jazz up whichever mild white fish you choose, but that’s not to say the fish is bland: most of the ingredients that give the slaw so much pizazz are repurposed to marinade the fish.  

Equally palatable is the weeknight dinner practicality of this dish, one of those under-30-minutes prep-and-serve types that is so appealing to the time-crunched cook.  What’s key to these types of dinners is that they taste like they are true labors of love, i.e., big flavors that feel effortful, though are secretly effortless. These tacos fit the bill.

Buying pre-shredded cabbage can help to expedite prep time, proactively multitasking helps in this department too.  Prep both the slaw dressing and fish marinade simultaneously, so you can cook the fish (thinner slices of cod, tilapia or mahi mahi only need about 6 minutes in the pan) while you chop the scallions and cilantro to finish up the slaw. Two minutes before the fish is done, throw the tortillas in the microwave under a damp paper towel.  (I prefer the Serious Eats tortilla-warming method, just know that it requires a second pan and 1-minute prep time per tortilla plus 5 minutes of steaming at the end. Good for small batches, more labor intensive for multiples).

I like green chile salsas with a flaky white fish taco—right now, I’m partial to Trader Joe’s Hatch Valley Salsa, which pairs the peppers with tomatillos and lots of lime. Sliced avocado is another great add on, but just a few slices, no need to fill up on guacamole here! Perhaps you choose this taco recipe to ring in Cinco de Mayo? If so, a side of margaritas is certainly required.  

Fish Tacos with Creamy Cilantro-Lime Slaw (adapted from Epicurious)

Serves 4

Ingredients:

1 cup plain nonfat Greek yogurt (or ½ cup mayonnaise + ½ cup sour cream, though any combo of these 3 ingredients will do)

2 limes (4 Tbsp fresh lime juice)

1½ tsp finely grated lime peel

1 serrano chile, seeded, minced

3 garlic cloves, pressed

1 tsp cumin

1/3 cup chopped fresh cilantro

8 cups thinly sliced green cabbage (option to sauté in advance to soften)

4 green onions, minced (about ¼ cup)

1¼ lb white, flaky fish such as tilapia, cod, or mahi mahi

8 to 12 corn tortillas

Green chile salsa

1-2 avocados, sliced

Directions:

1. Start the slaw dressing. Combine yogurt/mayo/sour cream, 3 Tbsp lime juice, grated lime peel, ¾ of serrano chile, 2 garlic cloves, and cumin in a large bowl.

2. Make the fish marinade. Combine rest of lime juice (1 Tbsp), rest of serrano chile, 1 garlic clove, and salt and pepper in a small bowl.

3. Cook the fish. Heat 1 Tbsp of olive, canola, or avocado oil in a nonstick skillet over medium heat. Rinse fish under cold water, pat dry with paper towels, and place in pan.  Season with salt and pepper, pour marinade over fish. Cook for 3-4 minutes on each slide, until flesh is cooked through and flakes easily with a fork.

4. While the fish cooks, finish the slaw. Add scallions, cabbage, and cilantro to the large bowl. Mix thoroughly, season with salt and pepper, adjust seasonings to taste.

5. Heat corn tortillas in microwave or pan.

6. Assemble tacos to serve. Distribute a small portion of fish and heaping spoonful of slaw over each flat tortilla. Add a dollop of salsa and a few slices of avocado. Garnish with extra lime juice or cilantro sprig just before serving.

Spicy Tequila-Lime Fish Tacos

I know, I know...I'm tardy to the party! (Or in this case, fiesta.) Cinco de Mayo has come and gone, but I'd like to consider the beloved south of the border celebration just an appetizer to satiate our palates for an entire spring of Mexican inspired cuisine, starting with these Spicy Tequila-Lime Fish Tacos.

The crux of these fish tacos is freshness and simplicity; a hallmark of springtime cooking. As I sat at my Cinco de Mayo potluck on Sunday, stuffing my face taco after taco as if I might never eat again, I had a slight epiphany: why do we gear up for this holiday as if it's the only time of the year we can eat great Mexican food? We should be eating great Mexican food all the time! Indeed, quite the easy-breezy weeknight dinner does the fish taco make: the fixings are quite budget friendly (corn tortillas, salsa verde, queso, black beans), and prep assuredly easy. My favorite part is putting it all together, assembly-line style: delicately stuffing the mini taco yields such delightful anticipation for the two-bite fiesta of flavor to follow!

On to the recipe: as the tequila lends a subtle sweetness and depth to the marinade, I looked for the perfect balance of citrus, spicy and zest to compliment it. I found it in the following ingredients: lots of fresh lime juice for the acidity, jalapeño, chili powder and cumin for the spice, and fresh garlic and cilantro for an herby tinge. Lastly, a touch of triple sec to sweeten everything up a bit and bolster the tequila. Hmm...you've covered all the ingredients for a margarita in this marinade. Yep, grab some sugar, and I highly recommend making one on the side!

Keeping in mind first and foremost the "light and refreshing" aspect of these grilled fish tacos, I chose to top mine with a mild salse verde, queso fresco (or feta cheese), and thinly sliced avocado. You can use flour tortillas as an alternative to corn, but corn tortillas are whole-grain and thus a more health-conscious option than a refined flour tortilla. They also offer a chewy sweetness that pairs nicely with the alcohol-marinated fish.

Other optional add ons: try shredded cabbage or spring radish slices for a veggie-full filling, or light sour cream (turn it into a "chipotle aioli" by adding in a minced chipotle pepper and dash of honey) for creamy toppings.

Spicy Tequila-Lime Fish Tacos
Serves 4

Ingredients
4 tablespoons fresh lime juice (about 2 juicy limes)
3 tablespoons tequila
1 tablespoon triple sec (optional)
1 tablespoon cilantro, chopped (plus more for garnish)
1 garlic clove, minced
3/4 teaspoon cumin
1/4 teaspoon chili powder
1 jalapeño pepper, minced
1 lb white, flaky fish (mahimahi, tilapia, cod)
8-12 corn tortillas
salsa verde (I like Trader Joe's or Desert Pepper's salsa del rio)
queso fresco or low-fat feta cheese
optional garnishes: 1 avocado, thinly sliced; red onion, thinly sliced; shredded cabbage, black bean mash; lime wedges

Directions
1. Mix together lime juice, tequila, triple sec, cilantro, garlic, cumin, and chili powder in a small bowl.  Place fish in a large shallow bowl and pour marinade over to coat. Cover bowl. (Alternatively, pour marinade into a large ziplock bag and add fish.) Place in refrigerator for 1-2 hours, turning once.

2. To grill: Heat grill, and remove fish from marinade. Season with salt and pepper. Cook until fish is done and lightly charred, about 4 minutes per side. To pan-saute: Heat 1 tablespoon olive oil over medium high heat. Remove fish from marinade, season with salt & pepper, and cook until fish is done and lightly browned on each side, 4-5 minutes.

3. Prepare corn tortillas. Stack tortillas on a plate, separating each tortilla from the next with a water-dampened paper towel. Cook in microwave for 1 minute. (Alternatively, warm tortillas on grill along with fish, or in sauté pan with a quick midst of olive oil, 1 minute on each side.)

4. Assemble tacos. Coarsely chop fish, and divide evenly amongst tortillas. (If using black bean mash, spread on tortillas first.) Next add shredded cabbage and/or red onion. Top with a scoop of salsa, crumbled cheese, avocado slices, and cilantro for garnish. Serve with lime wedges.

Soft Tacos with Sautéed Winter Squash and Chipotles

With such bold, intense flavors, it’s hard to believe that this Soft Tacos with Sautéed Winter Squash and Chipotles recipe only contains five ingredients.  On top of that, the dish only takes about 15 minutes to prepare, making it the perfect contender for a quick, on-the-go fiery dinner. I put it to the test in a rush last week: with 25 minutes between getting home from work and my yoga class, could I prep and eat in time?? Done and done, with five minutes to spare! (Which ended up being allocated to running around the apartment, grabbing random props to hold up my tacos in proper shape for the picture. I promise, these taste better than they look in my photographs. Check out the original recipe for a far superior photo.)

Chipotles are a wonderful, piquant pepper to cook with. Gringo alert: if you’re not one to stomach spicy, this recipe is probably not for you! Their powerful, smoky essence eliminates the need for any additional spices in the dish. In fact, the accompanying ingredients in this dish serve to neutralize the intensity of its flavors: a mild, caramelized winter squash and plain yogurt help cull down the spice a bit. Warm corn tortillas add extra Mexican flare to complement the chipotle peppers.

As this recipe hails from the New York Time’s “Recipes for Health” section, these tacos are stuffed with nutritious abundance: Significant sources of vitamin A, vitamin C, potassium, manganese and folate can be found in every bite. And let’s not forget the shell! Corn tortillas are actually 100% whole-grain, with significant sources of fiber and vitamin B3. They only contain about 45 calories each, so don’t feel guilty to reach for that extra taco. Try to find authentic corn tortillas that don’t add any fat or oil to them, which compromises their health value.

I added onions along with the squash (fine, that makes an ingredient count of 6) because I just love caramelized onions in tandem with butternut squash. I recommend using Greek yogurt for its rich, thick consistency. I didn’t add any other toppings to the tacos, but thought lime wedges and cilantro as a garnish could be nice for next time.

Soft Tacos with Sautéed Winter Squash and Chipotles (from NYT)

Yield: 8 tacos, serving 4

Ingredients:

3 tablespoons extra virgin olive oil

2 pounds winter squash, such as butternut or banana squash, peeled and cut into ½ inch dice

1 medium Vidalia onion, diced*

Salt to taste

2 to 4 chipotle chiles in adobo (to taste), removed from the adobo and minced

½ cup plain low-fat yogurt

¼ cup Mexican queso ranchero or feta

8 corn tortillas

Optional garnishes: lime wedges, cilantro

*If using onions, add and cook along with the squash, but stir more frequently in the skillet to prevent onions from browning to quickly.

Directions:

1. Cook the squash. Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat. Add half the squash and onions, if desired in a single layer. Turn the heat down to medium. Cook five minutes or until the squash is nicely browned on one side; shake the pan to turn the squash or use tongs. Cook for another five to 10 minutes, shaking the pan often or stirring with a wooden spoon, until the squash is nicely browned and tender when pierced by a knife or skewer. Season to taste with salt, and transfer to a bowl. Repeat with the remaining olive oil, onion and squash.

2. When the second batch of squash is tender, return the first batch of squash to the pan and stir everything together. Add the chipotles, and toss in the pan for one more minute. Remove from the heat, stir for a minute and then stir in the yogurt. Keep warm while you heat the tortillas, but don’t allow the yogurt to boil or it will curdle.

3. Heat the tortillas. Fill the bottom of a steamer with 1/2 inch of water, and bring to a boil. Meanwhile, wrap the tortillas in a heavy kitchen towel, and place in the steamer basket above the boiling water. Cover tightly and steam one minute, then turn off the heat but do not uncover. Let stand for 15 minutes. You can also heat the tortillas in the microwave to save time. Wrap each tortilla in a damp paper towel, and microwave for 15 seconds.

4. Pass the hot tortillas, and top with the squash. Sprinkle on the queso fresco and cilantro (optional), and serve with lime wedges if desired. Fold the tortillas over and enjoy.