It’s that time of the year again. Cinco de Mayo is right around the corner. Fresh fruits and vegetables are on the horizon. But in this post, I’m talking about grilling season. This is the perfect time of the year to drag out the grill, spiff it up and start cooking up some delicious meat, seafood, veggiesand fruits (yes! Fruits too!). Let’s start grilling season off right with smoky fish tacos with lime Jalapeño slaw.
I’m using black drum fish here, but you can use whatever fish you can get locally. I’m lucky that I live in South Louisiana and seafood is plentiful. Just make sure whatever fish you use is sustainably farmed or caught. It’s not foolproof, but if I’m buying a fish that isn’t local I get it from Whole Foods. They have policies in place to ensure what they sell is done responsibly. Again, not perfect, but better than some. At least they’re trying.
In addition to grilling, I have a thing for smoke. I love it. Since my grill is a gas grill, I need to find another source for my smoke fix. Here, I’m getting it from my smoked paprika. I like to use both hot and sweet smoked paprika. I find sometimes the hot is too hot, but the sweet needs a little oomph. So I mix them in equal parts. I also added a little coriander and cumin in this rub since it’s a taco recipe. This spice blend is a bold but not overwhelming taste profile for smoky fish tacos.