South Texas grilled drum tacos with mango-habanero pico

Name: South Texas grilled drum tacos with mango-habanero pico
Prep time: 20 min
Cook time: 8 min
Yield: 4 (two tacos each)
Cuisine: American
Ingredients: 1½ lb skinless red drum or black drum fillets; 8 charred corn or flour tortillas; Shredded green cabbage; Chipotle mayonnaise, to serve; 2 tbsp olive oil; Juice of 1 lime; Juice of ½ orange; 1½ tsp ancho chili powder; 1 tsp ground cumin; 1 tsp kosher salt; ½ tsp smoked paprika; 1 ripe mango, finely diced; ½ cup diced Roma tomato; ⅓ cup finely diced red onion; ¼ cup chopped cilantro; ½ habanero or 1 jalapeño, seeded and minced; Juice of 1 lime; A pinch of salt

Drum is firm enough to grill without falling through the grates, which makes it a good taco fish. A short citrus-chili marinade seasons it, and the grill leaves a char.

The mango-habanero pico is sweet first and hot second. Keep the habanero small, and taste before you add more.

About 30 min. Serves 4 (two tacos each).

Ingredients

1½ lb skinless red drum or black drum fillets
8 charred corn or flour tortillas
Shredded green cabbage
Chipotle mayonnaise, to serve

Citrus-chili marinade

2 tbsp olive oil
Juice of 1 lime
Juice of ½ orange
1½ tsp ancho chili powder
1 tsp ground cumin
1 tsp kosher salt
½ tsp smoked paprika

Mango-habanero pico

1 ripe mango, finely diced
½ cup diced Roma tomato
⅓ cup finely diced red onion
¼ cup chopped cilantro
½ habanero or 1 jalapeño, seeded and minced
Juice of 1 lime
A pinch of salt

Method

Combine all the pico ingredients in a bowl, toss gently and chill for at least 15 minutes.
Whisk the marinade ingredients together, coat the fillets evenly and let them sit at room temperature for 10 to 15 minutes. Do not leave them longer, because the citrus starts to firm the fish.
Heat a grill pan, or oiled grill grates, to medium-high. Grill the fillets 3½ to 4 minutes a side, until well marked and flaky.
Flake the fish into large chunks. Layer warm tortillas with cabbage, grilled drum, a spoonful of pico and a drizzle of chipotle mayonnaise.

Notes

Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Wear gloves when you mince a habanero, and keep your hands away from your eyes.
Red and black drum have size and bag limits and need the right tags. Check TPWD’s current rules before you keep fish.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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