We are not regular anglers. We like to catch our fish once it has been grilled, roasted, or broiled. But listening to tales of summer catches had us wondering: What is the biggest fish taco we have ever landed? After plenty of heated debate we came to the conclusion that it was while watching the waves in San Diego, California. There is a mobile truck tucked away on the beach in this corner of the world that makes the best spicy, tangy fish tacos ever. Now before you get your dander up and insist that there is better fish to be had elsewhere, let us make a peace-offering: our version of fish taco incorporates both the spicy flavors of Mexico and the freshness of the California coast. We know it will keep you happy until the next fish catching tall tale.

BT’s FISH TACO WITH CITRUS SALSA RECIPE

Serves 6 to 8               Total Time: 23 minutes [17 minutes preparation; 6 minutes cooking]

WHAT YOU NEED

Tacos                                                                                                               Citrus Salsa

3 pounds whitefish filets (snapper or mahi-mahi)                                 2 large oranges

4 cloves garlic, finely chopped                                                                    2 tablespoons orange zest

1 teaspoon chili powder                                                                                1 tablespoon lemon zest

Kosher salt                                                                                                      2 tablespoons fresh lemon juice

Fresh-cracked pepper                                                                                   2 tablespoons grapefruit juice

Olive oil                                                                                                            2 tablespoons olive oil

Juice and zest of 1 lime                                                                             1 small red onion, finely chopped

1/2 cup fresh cilantro, chopped                                                                  1/4 fresh parsley, chopped

2 jalapeños, thinly sliced                                                                              1/2 teaspoon sherry vinegar

1 medium-sized red onion, sliced                                                                Salt and pepper to taste

4 cups shredded green cabbage

6-8 soft corn tortillas

WHAT TO DO

To Prepare the tacos:

1. In a baking dish, marinate the fish filets using the chopped garlic, chili powder, salt and pepper to taste, lime juice, and finish with a drizzle of olive oil. Set aside covered for 15 minutes in the refrigerator.

2. Cook the fish on a charcoal or gas grill or in the oven broiler for approximately 3 minutes per side, depending on the thickness of the filets. Allow the fish to cool for 2 minutes, then slice into strips or small wedges.

3. Serve in a soft corn tortilla topped with the cabbage, red onion, and cilantro. Top with your favorite salsa or try our citrus salsa recipe below.

To Prepare the Salsa:

1. Grate 2 tablespoons of orange zest from the oranges and set aside. In a medium bowl, peel and trim the ends of the oranges with a knife, cut out the membranes (the white, web-like threads holding the orange together), and chop all the segments into small, bite-size pieces. If you prefer a chunkier salsa, keep the orange segments bigger. Toss in the orange zest with the chopped portions.

2. In another small bowl, combine the lemon zest, lemon juice, grapefruit juice, olive oil, chopped red onion, vinegar, and parsley.* Toss all ingredients lightly together and season to taste with salt and pepper.

3. Combine the lemon and grapefruit mixture with the orange pieces, tossing lightly until all ingredients are mixed well and the salsa is to your liking.

* BT Tip: To spice up your tangy citrus salsa, add a teaspoon of red pepper flakes to the mixture.