California Dreamin’ Fish Tacos

Name: California Dreamin’ Fish Tacos
Cuisine: American
Ingredients: Two 12-ounce to 14-ounce mahi-mahi, snapper, or other mild white fish fillets; Two 12-ounce to 14-ounce mahi-mahi, snapper, or other mild white fish fillets; Two 12-ounce to 14-ounce mahi-mahi, snapper, or other mild white fish fillets; 1 cup Lawry’s Mesquite Marinade with Lime Juice or other store-bought mesquite marinade; 1 cup Lawry’s Mesquite Marinade with Lime Juice or other store-bought mesquite marinade; Juice of 1 lime; 1 pound fresh tomatillos, husked and chopped, or; 1 pound fresh tomatillos, husked and chopped, or; 2 cups canned tomatillos, drained; 2 canned chipotle chiles in adobe, minced, or more to taste; 1 tablespoon white vinegar; 1 teaspoon dried oregano, preferably Mexican oregano; 1 teaspoon dried oregano, preferably Mexican oregano; Table salt and freshly ground black pepper to taste; Table salt and freshly ground black pepper to taste; 3 tablespoons extra-virgin olive oil; ½ pound jicama, peeled and cut into matchsticks; 1 small red onion or sweet onion, chopped; 1 small red onion or sweet onion, chopped; 1 small red pepper, seeded and cut into matchsticks; 1 small zucchini, cut into matchsticks; 1 roasted green chile (optional), preferably New Mexican chile or poblano, fresh or frozen, seeded and cut into matchsticks (see BBQ tip); 1 roasted green chile (optional), preferably New Mexican chile or poblano, fresh or frozen, seeded and cut into matchsticks (see BBQ tip); 1 roasted green chile (optional), preferably New Mexican chile or poblano, fresh or frozen, seeded and cut into matchsticks (see BBQ tip); 1 roasted green chile (optional), preferably New Mexican chile or poblano, fresh or frozen, seeded and cut into matchsticks (see BBQ tip); 1 roasted green chile (optional), preferably New Mexican chile or poblano, fresh or frozen, seeded and cut into matchsticks (see BBQ tip); 6 squash blossoms (optional), cut into matchsticks; ⅓ cup chopped fresh cilantro; Warm flour tortillas, preferably no larger than 6 inches in diameter; Lime wedges, for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Some people dream of sunshine in Southern California. We dream of soft tacos overflowing with fish and salsa. The optional vegetable relish here adds another flavorful touch.

Ingredients

Two 12-ounce to 14-ounce mahi-mahi, snapper, or other mild white fish fillets
1

Americas
United States
California
Sandwich
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Place the mahi-mahi fillets in a nonreactive, shallow dish. Pour the marinade over the fish, add the lime juice, and let the fish sit at room temperature for 30 minutes.
While the fish marinates, warm 1½ teaspoons of the oil in a heavy skillet over medium heat. Add the onio