Grilled Fish Tacos with a Bonus Recipe

Reader Alert-Since the art and book festival is Saturday with lots to do this week Ever Ready will go on hiatus until Sunday. But lucky for you as I have included an extra bonus recipe today. 

See you all back on Sunday with several peach recipes. The Colorado peaches have arrived in our area. 😀

IT'S TIME FOR

Grilled Fish Tacos
 Cook's Notes: One can't go wrong with fresh, flavorful, and healthy grilled fish tacos loaded with the best toppings-coleslaw, tomatoes, peppers, red onion, and pico de gallo. Other add-ins include avocado slices, lime wedges, Mexican Crema and hot sauce. 

Tips for the best fish tacos are to buy fillets that are thinner because they cook faster and taste better with the marinade.  Use corn tortillas to make authentic  Mexican Tacos. Corn tortillas can be heated on the grill or in a dry skillet. For this recipe, I used 1 lb. walleye that was marinated and then grilled.

Best Substitutes for Mexican Crema
Crème Fraîche  is the best Mexican crema substitute. 
Plain yogurt or Full-Fat yogurt is also another excellent Mexican crema substitute. 

Ingredients:

• 1 lb. lean white fish
• Salt and pepper to taste
• Corn white tortillas
• 3 cups of coleslaw
• 1/2 cup each of diced red peppers, grape tomatoes, and red onions

Marinade Sauce

• 2 tablespoons lime juice 
• 1 garlic clove, minced
• 1-1/2 teaspoon chili powder 
• 1 teaspoon Elote seasoning or cumin
• 1/4 teaspoon paprika

Fish taco sauce

• 1/2 cup each of mayonnaise and sour cream or substitute yogurt 
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Sriracha sauce to taste 

Directions:

• Mix up the fish taco sauce and set aside. 
• In a bowl mix the marinade and pour the marinade sauce into a zip loc bag. Add in fish and marinate for 30 minutes. Drain and grill fish on foil until it is flaky. 
• Heat tortillas on the grill. 
• In a bowl mix coleslaw, peppers, tomatoes, and onions. Add in fish chunks. Serve open-face on warmed grilled tortillas.  

Bonus Recipe 

Cook's Notes: I had every intention of posting this recipe on

but then life happenings side-tracked me, so here is what I label the Ultimate Browned Butter Chocolate Chip Cookie with Flaky Sea Salt. Over the years I have made many chocolate chip cookie recipes but using browned butter elevates this cookie to a whole new level. The cookies are soft, and chewy, and the browned butter adds caramel and slightly nutty notes giving the cookies the BEST flavor. Browning the butter just takes an extra 5-6 minutes of preparation time.

Oh, and of course the cookies are loaded with chocolate. I like to use chocolate chunks so there are chocolate puddles throughout the cookies. Finish with a few sprinkles of flaky sea salt if you like. 

FYI I sprinkled sea salt on a few cookies before baking to make sure I liked that extra touch. 

Ultimate Browned Butter Chocolate Chip Cookies with Flaky Sea Salt 

The recipe was adapted from Two Peas and Their Pod and makes about 2-1/2 dozen cookies. 

Ingredients:

• 1 cup butter cut into tablespoon pieces
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda 
• 1 teaspoon sea salt 
• 1 1/4 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 2 egg yolks
• 1 tablespoon pure vanilla extract 
• 1 1/4 cups chocolate chunks
• Optional 1 cup chopped nuts 
• Optional flaky sea salt for sprinkling on cookies before baking

Directions:  

• Place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes BUT so well worth the extra effort. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In the bowl of a stand mixer, combine the browned butter, brown sugar, and granulated sugar. With the beater blade, mix until well combined. Add the egg, egg yolks, and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary.
• Turn off the mixer and add in all the dry ingredients. Mix on low until just combined. Don’t over-mix.
• Stir in the chocolate chunks (can use chocolate chips). Wrap the dough in plastic wrap and chill the dough for 2 hours. You can chill for up to 48 hours. If you want, you can go ahead and scoop the cookies into balls and chill the balls in an airtight container.
• When ready to bake, remove the dough from the fridge and preheat the oven to 375 degrees. If you haven't formed the balls, scoop the dough into balls, about 2 tablespoons per cookie, and place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Leave about 2-inches of space between each cookie. Sprinkle with sea salt if using.
• Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.