Welcome to the Hymns & Home Weekly Recipe Share!
This week we are featuring Grilled Fish Tacos by Steven Raichlen, available through Epicurious. If you’re not familiar with Epicurious, it is a tremendous resource for recipes and has a fantastic search and filtering system for finding just what you’re looking for! The app is particularly handy – and free!
This recipe is quick, easy, light and fresh – perfect for a summer’s evening! I’ve made this several times now and we enjoy using tilapia, topped with the recipe’s lime mayonnaise and the recommended avocado, cilantro, and shredded cabbage (or lettuce if that’s what you have, like we did the night I took this photo!). Cut-up cherry tomatoes are also a nice addition. Definitely grill the tortillas as instructed – it makes such a big difference!
I have made this with both fresh fish and frozen fish – there really was no difference. Here’s a tip for anytime you want to thaw frozen fish quickly: take the individual vacuum-sealed pouches out of the larger bag, but leave them vacuum-sealed. Place the pouches in a large bowl (or sink) of COLD water. They will thaw SO much more quickly than putting it in the fridge or letting them sit out. Please don’t use warm water – it may start to slightly cook the fish and give it a weird texture or make it go bad! This technique also works for frozen shrimp, but you can take those out of the package and pour them directly into the water. I even use it for frozen chicken and beef when I’m in a pinch! Just place those in a plastic Ziploc bag before putting in the water, and keep an eye on them to make sure they’re not getting too warm.
There you have it! I would love to know if you make this and enjoy it as much as I do!
I also love to try new recipes, so feel free to send some my way via email or message me on social media! If my family likes it, I’ll give you a shout-out!