Wednesday, February 23, 2011

Gluten Free Fish Tacos

Alright, after yesterday’s post I’ll assume that all of you now have a pile of fresh corn tortillas waiting to be eaten. So, what can you do with these tortillas besides fill them with cheese and make quesadillas? Well, I made Mahi-Mahi fish tacos with them last night and they were pretty tasty. I recently received a cookbook called Mod Mex by chef Scott Linquist. (Full disclosure: I received a free copy of Mod Mex from Andrews McMeel Publishing to review for my blog.) Mod Mex is short for Modern Mexican. This cook book claims to be a modern twist on Mexican cuisine. The Mahi-Mahi tacos stood out as something I needed to make and I was not disappointed. In addition to fresh corn tortillas, the recipe calls for a chipotle aioli sauce and a citrus-cucumber relish. The relish was good but I think the chipotle aioli sent these tacos over the top. The aioli sauce has the perfect blend of sweet, sour, and smoky chipotle goodness. Here we go.
Baja Style Grilled Mahi-Mahi Tacos
from Mod Mex serves 3-4
1 Pound Mahi-Mahi fish fillets cut into 2 inch wide by 3 inch long strips
Fresh corn tortillas
Chipotle Aioli
1/2 cup mayonnaise
1/2 Tbs chipotle in adobo (chopped)
1 Tbs green onion (scallions-chopped)
1/2 Tbs honey
1 tsp fresh lime juice

Citrus-Cucumber Relish
1/2 of a cucumber (peeled, seeded, and cut into thin strips)
1-1/2 Roma tomatoes (cut into thin strips)
1/2 of a red onion (cut into thin strips)
1/2 cup of shredded green cabbage
2 Tbs of cilantro (finely chopped)
1/2 of a serrano chile (seeded and cut into thin strips)
1/4 cup fresh orange juice
1 Tbs fresh grapefruit juice
1-1/2 tsp fresh lime juice
1 tsp kosher salt
IMG_1364For the chipotle aioli, simply combine all the ingredients together in a small bowl.IMG_1367Stir up the aioli and refrigerate. You should make this at least 30 minutes ahead of time to let the flavors meld together.IMG_1371For the citrus-cucumber relish, combine all the ingredients in a medium bowl. IMG_1374Stir the relish and refrigerate. Again, this should be made at least 30 minutes early to allow the flavors to meld.IMG_1385Next, portion out your fish and grill for 3-4 minutes per side or until it is cooked all the way through. This is a great excuse to do some February barbecuing. IMG_1388All that is left to do now is put it all together. Spread the aioli on the tortilla, put a piece of grilled fish on, and cover with relish. These tacos are great with a little sliced avocado and fresh lime juice squeezed over the top. Enjoy!!!


  1. Fish tacos are amazing!!! I don't know why more people don't eat them!

  2. Yum!!! I've been disappointed enough in corn tortillas that I've started making taco night into taco salad night. I get more greens that way, and it's a lot less messy. I think this recipe would work great as a salad and the aioli and relish look amazing! Very fresh and light and another great way to get some fish into the diet.

  3. Those look great and it just so happens I've been thinking about fish tacos!

  4. Hi y'all. I found out the hard way (eating my own bbq sauce) that chipotles in adobo have wheat in them. I couldn't figure out how I got sick and then my secretary warned me about a dish at a potluck because it had chipotles in adobo (it is the adobo sauce that has the wheat). Since the canned variety in sauce show up in this recipe, I thought I'd share. I do find that a chipotle soaked in hot water and whirred with a hand blender works just as well!

  5. You need to check out the ingredients on your chipotles. It's true that some have wheat in them, but not all do.