In Los Angeles and Austin, tacos are permanently in fashion. Recently Chicago has jumped on the taco bandwagon, and so far the trend shows no sign of slowing down. Modern taquerias have popped up all over the city in truck, stand and restaurant form. Locals are happy to share their favorite spots advising anyone who will listen on what to order. While I am not one to get suckered into a food fad, I can understand why people have gone totally taco mad.
Tacos are the perfect way to sample numerous things in a single meal, and they make for fun eats with a group of friends. I decided to give grilled fish tacos a try at home. Halibut with its flaky white flesh and mild flavor needed an accompaniment with the right amount of pizazz. A salsa combining the tartness of mango and lime and the subtle sweetness of grilled corn created a balanced pairing with the halibut still allowing the fish to shine.
Makes 6 tacos
3/4 pound halibut filet (skin-on)
1/4 teaspoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
For corn mango salsa
1 ear of corn
1 mango, peeled and finely diced
1 Fresno chili, minced
1/2 small red onion, finely diced
1/4 cup cilantro, roughly chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 lime
6 corn tortillas
Preheat the grill to medium high heat.
Brush both sides of the fish with olive oil and season with salt and pepper.
Carefully peel back the corn husk to remove the silk. Soak in cold water for 10 minutes.
With the lid closed, grill the fish skin side down for 12 minutes per inch of thickness of the filet until the flesh is opaque and flaky.
Grill the corn at the same time as the fish. Open the lid of the grill to occasionally turn the corn. Depending on the cooking time of the fish, the corn may need to stay on the grill a little longer. The corn should be grilled for 15-20 minutes until the kernels are bright golden yellow.
To make the salsa, shuck the corn and cut the kernels from the cob. In a small bowl combine the corn, mango, chili, onion, cilantro, salt, pepper and lime juice.
Use a fork to flake the flesh from the fish filet and discard the skin. Divide the fish between the tortillas. Top with corn mango salsa. Serve immediately.