No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Grilled Fish Tacos with a Roasted Chile and Avocado Salsa

Grilled Fish Tacos with a Roasted Chile and Avocado Salsa

This is such an easy, healthful dish. Use any mild, flaky fish that you like—mahimahi, cod, lemon fish (cobia), amberjack . . . the list goes on. Don’t skip the salsa!

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos, 4 servings

Ingredients

  • 1/2 Hass avocado, peeled, and pit removed
  • 2 poblano chiles, roasted, peeled, and seeded
  • 1 jalapeño, roasted, peeled, and seeded
  • 1/4 cup plus 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 3/4 cup cilantro leaves
  • Juice of 1 lime
  • 1 1/4 teaspoons kosher salt
  • 3 tablespoons water
  • 1 pound amberjack fillet (or other mild, flaky fish)
  • 1/2 teaspoon freshly ground white pepper
  • 8 fresh white or yellow corn tortillas, warmed according to package directions or grilled briefly to heat through
  • 4 slices ripe tomato, cut in half
  • 2 limes, halved

Directions

  • In a blender, combine the avocado half with the roasted poblano and jalapeño chiles, the 1/4 cup olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt, and the water. Puree until smooth, and set aside.

  • Preheat a grill to medium, or preheat a cast-iron grill pan over medium heat.

  • Season the amberjack with the remaining 1 teaspoon kosher salt and the white pepper. Rub the remaining 2 tablespoons olive oil over both sides of the fish, and place the fish on the grill. Grill until the fish is just cooked through and flakes easily, about 4 minutes on each side. Remove the fish from the grill, and use a fork to break it into flakes or small chunks.

  • To assemble the tacos, divide the fish evenly among the tortillas. Place 1 tablespoon of the remaining chopped onion and 1 tablespoon of the remaining cilantro leaves over each portion of fish. Place a half tomato slice over each, and drizzle with some of the avocado salsa. Squeeze some lime juice over the tacos, fold the tortilla sides together, and serve immediately.