Pan-Seared Fish Tacos
green cabbage, yellow onion, cilantro, kale, green onion, white fish, tortillas, bell peppers, avocado, Thai ginger marinade
One of our favorite tailgating recipes is fish tacos, especially when we are in coastal sports towns with local fresh fish. This particular recipe came together with some wild-caught striped bass and a fun twist: Thai ginger marinade! Feel free to use whatever fresh fish you can get your hands on (think snapper, flounder, grouper, tile fish, etc.).
Other than the taste, perhaps the best thing this recipe has going for it is how easy it is to make. It’s essentially semi-homemade and can be easily made in the parking lot or at home with a hotplate or sauté pan.
⅓ head green cabbage, thinly sliced
⅓ medium yellow onion, thinly sliced
½ cup cilantro, finely chopped
½ cup kale, finely chopped
1 green onion, thinly sliced
½ pound fresh striped bass (or whatever white fish you prefer)
3 corn tortillas
⅓ red bell pepper, thinly sliced
⅓ yellow bell pepper, thinly sliced
½ avocado, sliced
Black pepper, to taste
5 tablespoons Thai ginger marinade
In a bowl, combine your kale and cilantro. Put aside.
In a large skillet, combine the bell peppers, cabbage, onions, and 2 tablespoons of the marinade.
Sprinkle with some black pepper and sauté over medium-high heat until the onions become translucent and the peppers soften.
While you’re cooking the veggies, you can cook the fish as well (assuming you have a second skillet).
In a skillet, pan sauté the fish in the remaining 3 tablespoons of the marinade over medium-low/medium heat.
The fish is done when it flakes a bit with a fork and is lightly browned on both sides.
Cut the fish into bite-size chunks.
Warm the tortillas.
To serve, top the tortillas with the sauteed veggies first. Then, add the fish and top with the kale/cilantro combinating, a slice or two of avocado, green onions, and another dash of black pepper. (We like to also top with a dash of Chipotle Cholula sauce.)