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Summer Fare: Harry's Fish Taco Recipe

photo credit: Chad Spencer
photo credit: Chad Spencer

What do you CRAVE during the hot days of summer?  For us, it’s fish tacos and a cold beer!  Fish Tacos used to be a West Coast thing…and we’re not talking about the West Coast of Florida, we’re talking about California.  Yes, I have flown cross-country to experience fish tacos from San Diego.  But now, there’s no need  to tolerate a 6-hour flight anymore because many of our local restaurants have added Fish Tacos to the menu, including one of our favorite neighborhood restaurant, Harry’s Continental Kitchens. Chef Harry Christensen shared with us his fantastic Fish Tacos recipe so you can cook it up at home (and if you don’t feel like cooking, pop into Harry’s so he can cook for you!) .  Enjoy this light and fresh dish during the dog days of summer!

Harry’s Fish Tacos

Cajun seasoning or Harry’s Rub
6 ounces of local red grouper
Colby Jack Cheese, shredded
Six-inch flour tortillas
Pico de Gallo, recipe follows
Shredded napa cabbage and sliced red pepper, mixed together
Baja sauce, recipe follows
Heat non-stick skillet on high heat. Dust grouper with seasoning and sear on all sides until cooked through. Warm tortillas in oven or on grill.
Assembly: Place Colby Jack cheese on tortilla, top with grouper, top with Pico de Gallo, cabbage pepper mix and Baja sauce, serve.
Pico de Gallo:
3 tomatoes, diced
1 Anaheim pepper, diced
1 red onion, diced
1 lime, squeezed
Salt to taste
Combine all ingredients and salt to taste.
Baja Sauce
8 ounces sour cream
8 ounces mayonnaise
1 tablespoon minced chipotle with Adobo sauce
1lime, juiced
2 ounces cilantro, chopped
Salt and pepper to taste
Combine all ingredients. Add salt and pepper to taste.
Wine Pairing: Simi Sauvignon Blanc or ice cold lager beer