By Eve Fox, The Garden of Eating
Grilled Fish Tacos
Serves 4
Sides
1-2 ripe avocados, peeled and sliced
1/4 large (or 1/2 small) red onion, finely sliced
1-2 cups cilantro leaves, rinsed, dried and with stems removed
2 cups finely shredded red or green cabbage
Salsa of your choice – fresh or jarred
12-16 corn tortillas
Mayonesa Sauce
1/2 cup mayonnaise
2 teaspoons lime juice
Sea salt to taste
Fish
1-1/2 pounds firm, meaty white fish like halibut, tilapia, striped bass, mahi mahi or cod
Juice of 1-2 limes (depending on size and juiciness), or one lemon or orange
1/4 cup olive oil
Sea salt
Freshly ground black pepper
A little chopped cilantro or oregano
A little finely chopped red onion or garlic
1. Marinate the fish in the lime juice, olive oil, herbs, onion or garlic, salt and pepper. Cover and put in fridge for at least 20 minutes and up to an hour.
2. Make the mayonesa sauce: place the mayonnaise in a small bowl and add the lime juice and salt, stirring until smooth and creamy. Taste and adjust the lime and salt ratios as needed to taste.
3. Prepare the sides – this is just washing, slicing and dicing unless you decide to get fancy and make your own salsa or decide to try the avocado sauce.
4. Grill the fish. Turn your grill to high, let it heat up, then reduce the flame to medium. Place the fish on a sheet of tinfoil and roll the edges up to prevent juices from spilling into the flames. Grill for 5-8 minutes (time will depend on the size of the fillets you're using), until fish is cooked through and flaky but still tender and moist. Transfer to a plate and break into serving-sized pieces.
5. Heat the tortillas – place on grill for 10-20 seconds per side, until grill marks appear. Then transfer to a basket and cover with a dishcloth to keep them warm and prevent them from drying out.
6. Put everything out on the table and let everyone assemble their own tacos.
See the full post on Stir It Up!
