The other day .. a trip to a Railroad Museum was on the agenda
On our way home we stopped at the Top of the Rock Bar & Grill
Maybe I was extra hungry at the time .. but it was one of those menus where it all looked good .. interesting flavor combinations .. out of the ordinary dishes.
But it was the fish tacos that were my favorite
I'd forgotten how delicious they could be ..
Throughout my lifetimes I've had many combinations .. everything from deep fat fried, drenched in special sauce .. to the lighter, healthier version reflected here.
Kinda funny how my tastes have changed .. maybe it's with age .. maybe it's getting used to eating healthier, fresher food .. who knows .. but the idea of deep-fried anything just doesn't do much for me anymore.
In the end .. pretty darn good.
One of us loves corn tacos .. the other wrapped everything up .. burrito style .. in a whole wheat tortilla
One of us ate fish as it was coming off the grill (ahem) .. the other .. more restrained.
One of us thought the special sauce had a bit too much heat .. the other said “wait .. what .. really? there's heat in there?”
Gotta love it ..
Something for everyone ..
Grilled Fish Tacos
- White Sauce
- 1/2 cup Greek yogurt
- 1/4 cup olive oil mayonnaise
- 1/4 cup Labna ** or increase the olive oil mayo to 1/2 c
- 4 or 5 squirts lime juice
- 1/4 tsp red chili pepper flakes **Extra heat optional .. the original sauce recipe calls for a jalepeno
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1 teaspoon ground cayenne pepper
- 1 pound mahi-mahi
- 1 12 ounce package corn tortillas
- 1 small bag cole-slaw mix
- handful of cherry tomatoes halved
- 1/2 avocado sliced
- 1/2 red onion sliced
- cilantro to taste
- To make white sauce:
- In a medium bowl, mix together yogurt, labna, and mayo.
- Gradually stir in lime juice until the consistency is slightly runny. Season with pepper flakes, capers, oregano, cumin, dill, and cayenne.
- Set aside. (** it's best to give the sauce a couple of hours to sit before serving to let the flavors meld)
- Marinate the fish in a mixture of olive oil, lime juice, salt and pepper for at least an hour before grilling or pan frying the fish
- (** The mahi-mahi marinated in lime juice & olive oil .. absolutely delicious .. my favorite part!)
- To serve, place grilled fish in a tortilla, and top with white sauce, shredded cabbage, onion, avocado, and tomatoes