No Beer Lingcod Fish Tacos

April 27, 2015

Lingcod Tacos

Here's a fish taco recipe that doesn't require beer

battering the fish. It's lite and refreshing while not

requiring a lot of work to make. I used lingcod

for this recipe especially since the meat is so firm

and flavorful. And lingcod is so California!

 

If you have to have beer batter fish, try our 

HALIBUT TOSTADA, it's full of tips and tricks.

 

For centuries, native Californians fished for lingcod

in shallow waters with simple nets. They considered

the lingcod a trophy fish because of its size and

taste. Today, the lingcod continues to be a highly

sought after fish in our waters.

 

My  buddies on kayaks have been catching big

lingcod, while rockpile-fishing for yellowtails, this

past winter. It didn't matter whether they were

using irons or live bait, the hungry lings didn't care. 

 

La Jolla is a prime location to catch these toothy

beasts. When Gabe and I go fishing for rockfish

n La Jolla, we never know what we’re going to pull

up, but we always hope it's a lingcod.

 

Lingcod Tacos (serves 4-6)

Lingcod fillets (2 pounds)

Olive oil

Salt

Pepper

California chili powder

2 tablespoons of dried Mexican oregano

2 tomatoes, diced

1 bundle of green onions, chopped

1 bundle of cilantro, chopped

1 jalapeno, whole

2-3 limes

1 package king size corn tortillas

½ cup of mayonnaise

1 small can of Chipotle in Adobo sauce

 

Make The Lingcod Tacos

1. Preheat the broiler. Prepare the fillets by skinning

and removing all the bones. Cut the fillets into strips

about 5’’x 2”. Liberally season with salt, pepper and

California chili powder, and drizzle the fillets with

olive oil.

 

2. Place the fillets in the broiler and cook the fillets

for no more than 5 minutes.

 

3. Prepare the pico de gallo. First, place the whole

jalapeno pepper on a flame on top of the cook top

stove (if you have an electric stove-top, fry the

jalapeno in a pan). Rotate the jalapeno until the

skin blisters on all sides, about 10 minutes. Remove

from flame and let the jalapeno cool. Finely chop the

entire jalapeno. In a bowl toss the chopped jalapeno

with the tomatoes, green onions, cilantro, salt,

pepper and oregano. Add the juice of 2 limes.

 

4. Slice the cabbage as thinly as possible and place

in a bowl.

 

5. Prepared the mayo-chipotle sauce: In a bowl mix

the mayonnaise, one chipotle pepper (chopped

extremely fine), one tablespoon of adobo sauce,

and two tablespoons of fresh lime juice.

 

6. Warm the corn tortillas by placing them directly

on a cook-top stove flame (if you have an electric

stove-top, heat the tortillas in a frying pan, on both

sides, without oil). Heat the tortillas on both sides

until pliable. Allow the tortillas to char slightly.

 

7. Assemble the tacos: place a piece of fish inside

the warm tortilla, add pico de gallo, and cabbage.

top with a dollop of mayo-chipotle sauce.

 

Need Some Kitchen Stuff?

Here's a great way to support Fisherman's Belly. Use our amazon

links to purchase items you may need. You don't pay extra but, 

Amazon sends us a small commission on your purchase. Just click

on the links below to take a look and shop around. Thanks, Yanni

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶                        
➤ Bubba Blade 9" Flex Fillet Knife

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➤ 24" Round Hard Wood Cutting Board

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➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤ 3 Piece Baking Pans, Lg, Med, Sm Non Stick

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➤ Porcelain Ramekin Pinch Bowls 6-ea

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➤ Italian Sanelli Professional 12" Chef's Knife

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➤ 12-inch Chef's Knife

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➤ Ex-Large Mixing Bowl w/Lid

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➤ Pyrex 1cup & 2cup measuring cups

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➤ Ceramic Oval Serving Platter 15"x10"

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PHOTOGRAPHY EQUIPMENT 🎥
➤ Canon EOS 70D Food Photography & Video 

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➤ GoPro HERO4 Black  

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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