When I lived in Charleston, SC, my friends and I would cruise out to Sullivan’s Island regularly to spend an afternoon on the beach. Nearly every trip consisted of a stop at Poe’s Tavern for fish tacos. We’d grab a table in the sunshine, order up a few beers and some tacos, and watch the tourists drift by with their beach bags and sunburns. Poe’s Tavern may be one of the things I miss most about living in Charleston. And the beach, of course!
The fish tacos at Poe’s were amazing and served as the inspiration for this dish (along with my obsession with grapefruit and avocado, which I used to create the salsa). I love homemade salsa and it seemed only right that these fish tacos should have a unique salsa twist.
Ingredients: (makes 4 to 6 fish tacos)
3/4 pound white fish of your choice (mahi mahi, haddock or catfish work fine)
1 grapefruit, peeled and chopped
1 avocado, chopped
1 jalapeno, chopped
1 punch of cilantro, chopped
1 glove of garlic, minced
1/4 cup purple onion, chopped
purple cabbage, shredded
4 to 6 soft flour tortillas
Directions: Begin by preparing the fish. Rinse and slice into 3 inch long strips. Coat with the juice and zest of 1 lime and a good sprinkling of salt. Set aside to marinate.
Next, make the salsa. In a food processor, blend the grapefruit, juice of 1/2 lime, cilantro (about a handful or so), garlic, jalapeno, and onion. Pulse until it forms a chunky salsa. Use a colander or cheese cloth to drain off excess water (unless you like a thinner salsa). You can serve right away like so.
Or, you can add the chopped avocado to the mix. I enjoyed it both ways.
Next, fry the fish in a pan with a tablespoon of olive oil. Sprinkle more lime juice over the fish.
To build the tacos, place 2 pieces of fish on a flour tortilla. Top with the grapefruit avocado salsa, purple cabbage and sour cream.
Fold and enjoy…
while dreaming of your next beach vacation.
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