Grilled Fish Tacos with a Roasted Chile and Avocado Salsa
- 1/2 Hass avocado, peeled & pit removed
- 2 poblano chiles, roasted, peeled & seeded
- 1 jalapeño, roasted, peeled & seeded
- 1/4 cup plus 2 Tbsp olive oil
- 3/4 cup onion, chopped
- 3/4 cup cilantro leaves
- 1 lime, juiced
- 1–1/4 tsp kosher salt
- 3 Tbsp water
- 1 lb amberjack fillet (or other mild, flaky fish)
- 1/2 tsp white pepper, freshly ground
- 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
- In a blender, combine the avocado half with the roasted poblano and jalapeño chiles, 1/4 cup olive oil, 1/4 cup chopped onion, 1/4 cup cilantro leaves, lime juice, 1/4 tsp kosher salt, and 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 tsp kosher salt and the white pepper. Rub the remaining 2 Tbsp 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 Tbsp remaining chopped onion and 1 Tbsp 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.
Recipe provided by Emeril Lagasse.