- My favorite thing to eat is Lone Star Taqueria's Fish Taco's. My friends and I always eat there after skiing. Beings that we ski a lot we end up eating there quite often. The amazing snow that Utah is getting made it so I ate there three times last week.
When my family decided to make fish taco's for our Sunday dinner I figured that trying to replicate Lone Star's was a must. I've made fish taco's a bunch but never quite like this.
They are healthy and delicious!
- 6 tablespoons ground dried New Mexico or California chilies
- 3 tablespoons salad oil
- 1/2 teaspoon pepper
- About 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 2 whole cloves
- 1 dried bay leaf, broken into pieces
- 1 pound boned, skinned firm-flesh fish such as halibut, mahimahi, or rock fish (see notes)
- 1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
- 2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
- 3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
- 4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.
- Lone Star Cilantro Jalapeño Mayonnaise: In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for more heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
- Makes about 2 1/4 cups.
- I cooked the fish on a grill to simplify things, it turned out much spicier than Lone Star's because of some spices I improvised on, but still so delicious. The fish held together way better as well!