Source: Avocados from Mexico
These tacos were adapted for Maria Maria’s menu from a recipe by famed Mexican-American chef Roberto Santibanez. Today’s Latin restaurants are making a concerted effort to go beyond chimichangas and menu healthier versions of favorites. Although Maria Maria offers the usual fish tacos made with fried seafood, diners also have the choice of grilled fish tacos—with all the classic garnishes.
2 tbsp. vegetable oil, divided
2 tsp. roasted chile de arbole
1 tsp. dried oregano
1/2 tsp. salt
1 lb. firm white fish
1/3 cup mayonnaise
1 tsp. adobo sauce (from canned chipotles in adobo)
3 cups shredded romaine lettuce
1/3 cup shredded red cabbage
8 flour tortillas (7-in.), warmed
1/2 cup salsa or pico de gallo
1 Hass avocado halved, pitted, peeled and sliced
- In shallow bowl, combine 1 tbsp. oil, chile de arbol, oregano and salt; rub into fish. Cut fish into 1 x 3-in. strips.
- In large grill-pan or skillet, heat 1 tbsp. oil over med. heat; sauté fish, turning once, until cooked through, 6 to 8 min.
- Meanwhile, mix mayonnaise and adobo sauce until blended for chipotle mayonnaise. In large bowl, toss lettuce, cabbage and chipotle mayonnaise.
- To serve: Divide lettuce/cabbage mixture and fish equally on tortillas; top with salsa and avocado slices. Fold tortilla over. Serve immediately with additional salsa and/or chipotle mayonnaise, if desired.