Topsail Island Fish Tacos
One of the great benefits of working part-time as a national trainer for an early childhood/parent education organization is getting to travel all over the US. As someone who loves the culture and stories behind food, getting to experience different cuisine in different parts of our amazing country is a luxury and a delight.
On a recent work trip to the coast of North Carolina, I was invited to stay with a colleague at her beautiful home on North Topsail Island. Not only is she a colleague that I’ve known for many years, she is a friend. So when Nancy asked me to stay a few extra days at the beach, I took the opportunity to ask her if we could cook together and I’d blog about the experience.
With this amazing backyard view…how could you not be inspired to create a tasty cocktail? That’s why I came up with a Peach-Prosecco Sangria.
Nancy and I planned a menu based on what she likes to cook for her family when staying at the beach house. Tonight we prepared some delicious fish tacos made with fresh snapper she sources at her favorite fresh fish market on the island.
Spice rubbed snapper on the grill. Cook til it flakes easily.
Topsail Island Fish Tacos
Ingredients
- 1.5 pounds fresh fish (snapper or any firm white fish)
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- corn tortillas
- 1 small bag cabbage slaw, finely shredded
Lime Crema
- 1 cup sour cream
- 1 cup cream or half n half
- 1 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 2 teaspoons fresh lime zest
- 1 teaspoon reserved fish rub
Instructions
- Heat outdoor grill to medium hot
- Combine all spices (reserving 1 teaspoon of it for the crema)
- Rub spices on fish fillets
- Place fish fillets (skin side down) on mesh screen.
- Place on medium hot grill and cook until fish flakes easily with fork. Approximately 8-15 minutes depending upon thickness of fish.
- Remove fish from grill and flake with fork.
- Top warm corn tortillas with fish, finely shaved slaw, pineapple salsa.
- Drizzle with crema
Lime Crema
- Combine all crema ingredients in small bowl.
- Best to make ahead and let sit in fridge so flavors meld.
- Drizzle over tacos.
An quick and easy pineapple salsa.
Pineapple Salsa
Ingredients
- 1 Fresh Pineapple, rough 1/2 inch dice
- 1/2 medium red onion, medium dice
- 1 jalapeno, finely diced, seeds and membranes removed add more if you like heat
- dash kosher salt
- 1/4 cup fresh cilantro, chopped
Instructions
- Combine all ingredients except for the fresh cilantro.
- Let sit for at least one hour so flavors meld.
- Can refrigerate for an entire day.
- Right before serving, gently mix in freshly chopped cilantro.
To round out the meal I prepared a simple Cilantro Lime Cauliflower Rice. It is one recipe I’ve found on Pinterest that is true success…not a fail. Click here for the recipe.
Lime-Cilantro Cauliflower rice kept it low carb and yummy.
Of course we needed a special cocktail to enjoy as we worked together in the kitchen. So I recreated a delicious Sangria I had enjoyed on the beach in Barcelona a few years ago. It’s a light and refreshing Peach-Prosecco Sangria.
Peach-Prosecco Sangria
Even if you aren’t anywhere near the ocean, take some time and make this meal with a good friend. Put on some beachy music and pretend you’re there. Another memorable experience of cooking with a good friend in a beautiful setting on a perfect day.
Nancy and I surrounded by the beautiful marsh. Easy to get inspired in this lovely spot.
