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Food & Drink Blog

Grilled Fish Tacos

by Ted Scheffler
- Posted // 2011-08-22 -

I love a fish taco. But, most places, including oceanside eateries I've been to in Baja, Mexico, deep-fry their fish. I prefer to grill mine. I think the flavor of the fish shines through better and, of course, there is less fat to worry about than with deep-frying. So here is a pretty good recipe for grilled-fish tacos. You could also saute the tacos on the stove if you'd prefer.

Ingredients:

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1 pound of firm-fleshed fish, such as mahi mahi, grouper or ono

1/4 cup canola oil

Juice from 1 lime

1 chopped jalapeno

1 tsp. salt

1 tbsp. ancho or pasilla chile powder

1/4 cup chopped cilantro or parsley

8 corn or flour tortillas

Technique:

Whisk together the lime juice, oil, jalapeno, chile powder, cilantro/parsley and salt in a medium-size bowl or dish. 

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Pour the mixture over the fish and allow it to marinade for 20 minutes.While the fish marinates, heat a grill to medium high.

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Remove the fish from the marinade and place on the hot grill, skin-side up. Allow the fish to cook for 5 minutes or so, depending on the thickness.

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Carefully flip the fish over and cook for another 3 minutes or so, skin-side down.

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Remove the fish and let it rest for a few minutes. During this time, heat the tortillas on the grill.

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If cooked properly, the skin should peel away easily from the fish. Chop the fish up and divide among the tortillas. This recipe makes at least 8 generously sized tacos.

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Garnish the tacos with whatever you'd like: shredded cabbage or lettuce, avocado, sliced onion, scallions, chopped tomato, cilantro, sour cream or queso fresca, salsa, etc.

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