Grilled fish prawn tacos with chipotle sauce and lime pico de gallo
Grilled Fish Prawn Tacos
OMG, these grilled fish prawn tacos with chipotle sauce and lime pico de gallo are stupid-good!
I can honestly say, these might be the best you will ever have. I say that as someone who has eaten a lot of fish tacos in a lot of great dives. You all know that fish tacos and burgers have one thing in common right? The best ones are found in the crappiest looking dives.
This, as with most of my recipes, is pretty versatile and able to be modified to taste in all components. This is just how it has evolved for me into what I like the best.
My grilled fish prawn tacos are pretty spicy, but very light and healthy.
With the ingredients, just use what is appropriate for how many people you are serving. One thing you will learn about me is that measurements aren’t often a thing.
- Cod, tilapia, halibut or any other white fish you like. I think smoked halibut might be the next one I try.
- King prawns
- Corn tortillas (flour will do, but corn is so much better)
- White cabbage
- 2 to 4 ripe avocados
- A few limes
- 4 or 5 large vine ripened tomatoes
- Sweet onions (Vidalia or Walla Walla preferably)
- A good bunch of spring onions
- A few splashes of white vinegar, maybe half a cup or so
- A bunch of cilantro, or coriander for the Brits out there
- 2 or 3 large red chilis
- 4 or 5 garlic cloves
- A generous bit of fresh ginger
- 2 jalapenos
- Fage 0% Greek yogurt, if you aren’t worried about saving calories use a regular greek yogurt
- Chipotle chili paste, small jar
- Smoked seal salt (any sea salt will do)
- White pepper
- Chipotle chili flakes
Make the lime pico de gallo
- Cut the tomatoes in half, or quarter them
- Roughly cut both the sweet and spring onions
- Roughly chop the garlic, ginger, red chilis and jalapenos
- Place all of this into the food processor or blender (food processor is best)
- Squeeze a couple of limes into the mixture
- Zest one of the lime peels into the mixture, or both
- Add the cilantro
- Blitz the mixture quickly
- Add a bit of vinegar and blitz again
- Make any adjustments you think you want, possibly a bit of the smoked sea salt
- Put the pico de gallo in the fridge for a while. I suggest making this the day before, but that is not necessary. Make it as far ahead of time as possible. The longer it sits, the better the flavors will mix.
- Put 2 cups of the yogurt into a mixing bowl
- Add the jar of chipotle paste and mix thoroughly
- Squeeze in at least half a lime, maybe both if it is small
- Taste and then add a bit of salt if you think it needs it
Make the guacamole
- Chop the avocados and put in mixing bowl
- Add a bit of the sea salt
- Squeeze a lime into the bowl
- Zest half of the lime into it
- Roughly mash the mixture, I like a chunky guacamole
- Cover and place in fridge until time to serve
Cook the fish and prawns
- Lets cut the cabbage at this point. Cut the head of cabbage in half and then finely slice each half of the cabbage. You should end up with long, very thin strips of cabbage. Set this aside until you make the tacos.
- Start the fire on the grill. I use restaurant grade, lumpwood charcoal, but you can use charcoal briquettes or a gas grill if thats what you have.
- Put several pinches of the sea salt, a couple of tablespoons of chipotle flakes, and the white pepper into a spice grinder or mortar and pestle and grind to a fine powder
- Cut the fish into good sized chunks. I make them about 2 inches by 1 inch, but whatever you want is fine
- Season the fish chunks and prawns with the spice powder
- Once the coals on the grill turn grey, cook the fish and prawns quickly. Be careful not to over cook.
- Once the fish and prawns are charred on the outside, pull them off the fire. Try to cook them until they are almost done and allow them to finish cooking while you put everything together.
Serve the grilled fish prawn tacos
To serve, spread a generous helping of the chipotle sauce on the tortilla. On top of that, place a coupe of pieces of fish and prawns. Cover that with a bit of the cabbage strips. Put a spoonful of the guacamole on top of that and then cover that with the lime pico de gallo.
Nest step? Devour them!