Sturgeon Tacos with Avocado Salsa Verde
A fresh and flavorful seafood dish featuring grilled sturgeon tacos topped with creamy avocado salsa verde, shredded cabbage, and cotija cheese. Perfect for summer dinners or special occasions.
Ingredients
For the Sturgeon:
- 1 lb sturgeon fillets skin removed
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp cumin
- Salt and pepper to taste
For the Avocado Salsa Verde:
- 2 ripe avocados
- 4 tomatillos husked and rinsed
- 1 jalapeño seeded (optional)
- 1 small onion chopped
- 1 cup fresh cilantro
- 2 cloves garlic
- Juice of 1 lime
- Salt to taste
For the Tacos:
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- 1/2 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
Marinate the Sturgeon:
- In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
- Rub the mixture evenly over the sturgeon fillets.
- Let the fish marinate for 15-20 minutes at room temperature.
Prepare the Avocado Salsa Verde:
- In a food processor or blender, combine the tomatillos, avocados, jalapeño, onion, cilantro, garlic, and lime juice.
- Blend until smooth. Season with salt to taste. Set aside.
Cook the Sturgeon:
- Preheat a grill or skillet over medium-high heat.
- Grill the sturgeon fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Remove from heat and let rest for 2-3 minutes.
Warm the Tortillas:
- Heat the tortillas on the grill or in a dry skillet for about 30 seconds per side, until warm and pliable.
Assemble the Tacos:
- Slice the grilled sturgeon into bite-sized pieces.
- Fill each tortilla with a portion of sturgeon, a generous spoonful of avocado salsa verde, shredded cabbage, and crumbled cotija cheese.
- Serve immediately with lime wedges on the side.
Notes
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1. Choosing the Best Sturgeon
- Look for fresh, sustainably sourced sturgeon fillets. If sturgeon is unavailable, you can substitute it with halibut, cod, or even salmon.
- Ensure the fillets are firm and have a mild, fresh smell. Avoid fish with a strong fishy odor or slimy texture.
2. Adjusting Spice Levels
- For a milder salsa verde, remove the seeds and membranes from the jalapeño or omit it entirely.
- For extra heat, add a serrano pepper or a pinch of cayenne pepper to the salsa.
3. Tortilla Options
- Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
- Warm the tortillas before serving to make them more pliable and enhance their flavor.
4. Make-Ahead Tips
- The avocado salsa verde can be made up to 2 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
- Marinate the sturgeon fillets ahead of time and refrigerate them for up to 4 hours before cooking.
5. Serving Suggestions
- Serve the tacos with lime wedges for an extra burst of freshness.
- Pair them with side dishes like Mexican street corn, black bean salad, or a simple green salad.
6. Storing Leftovers
- Store leftover sturgeon and salsa verde separately in airtight containers in the fridge for up to 2 days.
- Reheat the sturgeon gently in a skillet over low heat to maintain its texture.
7. Freezing Instructions
- While the avocado salsa verde is best enjoyed fresh, you can freeze cooked sturgeon for up to 1 month. Thaw it in the fridge overnight before reheating.
8. Dietary Modifications
- For a dairy-free version, omit the cotija cheese or replace it with a dairy-free alternative.
- To make the recipe low-carb, serve the filling in lettuce wraps instead of tortillas.