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The Sailaway Gourmet

While I was away working in Florida, I became obsessed with fish tacos and was able to find them on the menu at most any restaurant I went to. Oddly though my taste for this yummy dish started when I ate them at a small seafood store/restaurant here on Long Island last summer. So, so good.
I am not one for really spicy anything and stay away from toppings with raw onions, so was pleased to find that most taco varieties had a really tasty sauce so that I could leave the salsas and picos on the side. And there was a wide variety of slaws and veggie toppings that were delicious. I think I ate tacos once a week while down there. Now that I am home, I can’t wait to get to that little seafood place again. Or I could make them…
Fish tacos are pretty easy and are a perfect meal for boating. Even easier if you assemble the toppings at home before heading out. Fresh firm fish like cod, shrimp, grouper, sea bass, tilapia and even salmon are the best to use, but almost anything you like will do – and of course it will depend on what you’re catching on your rod!
Seasoning your catch is also up to you but you will find if you order them from a restaurant they will usually be spiced with chili, cumin, garlic, etc. The fish can be fried or grilled – grilling is easier (and healthier) if you’re out on the boat for the day. Frying on the other hand could get messy. A good cabbage slaw is always a must and I love to add charred corn that’s been basted with lime butter. Your tortillas can be corn or flour – traditionally a soft corn tortilla is used. Adding a squeeze of fresh lemon or lime juice on top is always a plus.
Below I have given some basics to get you started. Again, you can do pretty much anything you want. So, get out there fishing, fire up the grill, be creative and enjoy some tacos.

Basic Grilled Fish with Fajita Seasoning
2 Tb. of cumin
1 Tb. of chili powder
1 Tb. of smoked paprika or paprika
1 Tb. of garlic powder
1 tsp. of ground black pepper
1 tsp. of kosher salt
1 Tb. of olive oil
1 lb. of fresh fish fillets, cleaned and patted dry OR
1 lb. of shrimp, cleaned, dried and cut into smaller pieces if needed

Preheat the grill to medium-high. Combine the seasonings in a bowl big enough to place one or two fillets in. Brush the dried fillets with the olive oil and then coat with seasoning.
Depending on the size of your fillets or shrimp, grill about 3-4 minutes until it can be turned without it sticking to the grates. Grill another 3-4 minutes until done. Warm your tortillas at the same time so that the fish is still hot when assembling the taco.

Easy Avocado Cabbage Slaw
2 cups thinly sliced red cabbage (use red and green if desired)
1 shredded or grated carrot
1 avocado, chopped
3 Tb. of lime juice
2 Tb. of olive oil
1/2 tsp. of kosher salt

Toss the cabbage, carrots and avocado with the lime juice, olive oil, and salt. Serve on top of the fish in your taco.

Creamy Fish Taco Sauce**
1/2 Tb. of onion powder
1/2 Tb. of garlic powder
1 tsp. of chili powder
1 tsp. of cumin
1/2 tsp. of cayenne pepper
1/4 tsp. of kosher salt
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 Tb. of white vinegar
2 Tb. of olive oil
1 Tb. of lime juice
1/4 cup cilantro, chopped

In a small mixing bowl, combine the onion powder, garlic powder, chili powder, cumin, cayenne pepper, and kosher salt. Set aside.
Mix the Greek yogurt, mayonnaise, white vinegar, olive oil, lime juice, and chopped cilantro until well combined. Add the seasoning and stir to combine. Let sit awhile to develop the flavors. This can be stored in the refrigerator for up to a week.

** If using this spicy sauce, I would suggest just seasoning your fish with olive oil, salt and pepper.