One of our favorite fangating™ 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.
- 1/3 head of green cabbage, thinly sliced the long way
- 1/3 medium yellow onion, thinly sliced the long way
- 1/2 cup cilantro, finely chopped
- 1/2 cup kale, finely chopped
- 1 green onion, thinly sliced
- 1/2 lb. fresh striped bass (or some other white fish you prefer)
- 3 corn tacos
- 1/3 red bell pepper, thinly sliced the long way
- 1/3 yellow bell pepper, thinly sliced the long way
- 1/2 an avocado, sliced the long way
- Black pepper
- 5 tablespoons Thai Ginger Marinade (We got ours at Whole Foods but this is a generally easy marinade to find. You can also use ginger/miso ginger/sesame ginger salad dressing).
- In a bowl, combine your kale and cilantro and put aside.
- In a large skillet, combine the bell peppers, cabbage, onions, and 2 tablespoons of the marinade.
- Sprinkle with some black pepper and saute 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 saute the fish in the remaining 3 tablespoons of the marinade over medium-low to 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. (You can get away with zapping them in the microwave for 30 seconds on a paper towel).
- To serve, top the tortillas with the sauteed veggies first.
- Then add the fish and top with the kale/cilantro combinating, then a slice or two of avocado, and then sprinkle with the green onions and another dash of black pepper. (I like to also top with a dash of Chipotle Cholula sauce).