Karl’s Veracruz-style Fish Tacos II

I am having a crowd over tonight. Stitches is in town so the aunties, Pat and Barbara, are in from Fresno overnight. Miriam and Chris decided to come tonight, so they could see them too. Having more people to dinner means more food restrictions. Pat does not eat pork or beef and Barbara will not touch tomatoes. Miriam needs soft foods and Chris does not eat starches.

Karl’s Veracruz-style Fish Tacos II

Usually when I make this dish, I use one batch of spice and one pound of fish. This may seem like a lot, but my family of three always seems to finish it off. With all of the company tonight I am using about three pounds of fish.

Note: Since I started making my fish tacos in the Veracruz style. they have pushed out any other fish taco. I get demands from my hungry girls to make this dish two to three times a month.

I thought I would change up the seasoning as well. I found some guajillo ground chili. I thought I would add that to the mix as well as some coriander seeds. I also decided to eliminate the non-Mexican Indian chili powder.

With some tortillas, guacamole and Cal Col Roja en Escabeche for the main dish, you could stop right there and call it a meal. This however seemed a bit heavy on the meat and light on vegetables. I bought some mesclun (mixed baby greens) so that the non-starch eaters could build a fish taco salad. I also made a cucumber and jicama salad to balance out the meal.

Karl’s Veracruz-style Fish Tacos II

Ingredients

3 lb. red snapper or cod fillets
2 Tbs. corn oil

2+ Tbs. Karl’s Veracruz-style Fish Spice Blend II

1 Tbs. ancho chili power
1 Tbs. guajillo chili power
4 tsp. Mexican oregano, rubbed
4 tsp. cumin, ground
2 tsp. coriander seeds
2 tsp. Kosher salt
1 tsp. sugar

21 tortillas (3 per person)

Optional toppings (any or all as it pleases you)

1 cup Karl’s Cal Col Roja en Escabeche (pickled red cabbage)
1 cup cilantro, chopped
1 cup guacamole
1 cup cheese, shredded
½ cup onion, diced
½ cup tomato, diced
1-2 limes, cut in wedges

Directions

1. Check for and remove and pin bones from the filets. Pat dry and rub the oil on each side.

2. Mix the chili powers, oregano, cumin, coriander, salt, and sugar together and sprinkle it evenly over both sides of the filets. Cover and refrigerate the fish for 30 minutes to 4 hours.

Tip: I put all of the spices into my spice grinder (a coffee grinder dedicated to spices) and process them to a course powder.

3. Cover a shallow baking tray with foil and spray with Pam.

4. Broil the fish five inches from the element for 10 minutes, until the fish flakes easily.

5. Break the filets into 1to 2 inch pieces and place in a serving bowl.

6. Wrap the tortillas in a paper towel and microwave for one minute.

7. Serve the fish and tortillas with your favorite condiments on the side.