RECIPE: Fish Tacos from The Green Well (gluten- and dairy-free)

A Brief History of Fish Tacos

Fish tacos are known as a Baja specialty.  So much so in fact, that after many years of living in New York City, one of the foodie capitals of the world, it actually took a trip to San Diego to experience a fish taco for the very first time. 

Wrapping fish in tortillas has been on the indigenous North American menu for probably thousands of years.  Even so, Ensenada, Baja CA, Mexico, claims to be the original home of the fish taco (with the opening on the Ensenada fish market in 1958).  But from what I understand, Ralph Rubio brought it to the U.S. from the coastal stands of San Felipe, Baja, CA, Mexico in the 1980's.  On spring break, he learned how to make them from his favorite taco vendor, Carlos, and tried to convince him to come to California and help him set up a chain of fish taco stands.  Carlos declined. Once successful, Ralph tried, but couldn't find Carlos again.  Though he couldn't share his success with Carlos, the rest, as they say, is taco history.

The Green Well's Recipe - (gluten- and dairy-free)

   Rob Tamburello, the General Manager for the Green Well Gastro Pub graciously provided this gluten- and dairy-free recipe for their "new" fish tacos, just in time for grilling season.  

 Give it a try and bring a little Baja to your neck of the woods.

The Green Well is located on 924 Cherry Street SE in Grand Rapids, Michigan 49506 • 616-808-3566.

Wanna know more about the Green Well how they serve Tender Foodies?  Read my review.

Marinate and Grill the Fish

Marinade for the fish

(The Green Well uses tilapia but they say that cod or halibut will also work fine)

1/2 cup garlic oil
1/2 cup cilantro
1/2 tsp each of cumin, coriander, smoked paprika, granulated garlic, granulated onion

Marinate the tilapia for at least an hour and grill it.  5 oz. of tilapia make 3-4 tacos.  Depending upon how you roll.

Julienne the Veggies for the Slaw

1 head of green cabbage
1 red pepper
1 poblano pepper
1 red onion

Don't know how to Julienne?  Here's how.

Make the Dressing

1 can coconut milk
Juice of 1 lime
1 Teaspoon each of chili powder, cumin, coriander, garlic powder
A splash of rice wine vinegar

Dress the slaw with as much dressing as you prefer. 

Prepare the Aioli

1/4 cup lime juice
2 cups olive oil
3 raw egg yolks **
1 TBS honey
3/4 water

Put all ingredients in blender except oil and turn on high, then slowly add the oil until you get the desired consistency.

**PLEASE NOTE: CONSUMING RAW EGGS is not advisable for everyone, so know your own health and consult with your doctor if you have any doubts.  Only use them if you know what you are doing and buy the freshest eggs if you try this aioli.  If you are not allergic to dairy products, you can use sour cream with the lime juice instead of the aioli.  We'll post any other substitutes as we find them.

Wrap it an All Corn Tortilla

The Green Well uses El Milagros white corn tortillas you can get them at most grocery stores they are made right here in Grand Rapids.

 Thanks a million Green Well and Rob for this great recipe!