Grilled fish tacos in corn tortillas
An easy, simple, and good-for-you meal.
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Then the avocado. Normally, I make the avocado sauce you'll find described in the Baja post, but this last time, I made one more time-saving concession, nixing the avocado sauce in favor of plain old sliced avocados. I found it equally tasty but mucho mas quick as there was no need to tangle with the Cuisinart or wash it afterwards (a chore I despise). So you can either slice it and be done with it, as I did, make the avocado sauce (recipe in the Baja-style post), or make your favorite guacamole to throw on the tacos. It's all up to you.Skip to next paragraph
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. You can also follow her on Facebook, Twitter, or Pinterest.
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Then grill your fish. We've taken to grilling it on a piece of tinfoil since it has a tendency to fall apart otherwise (probably a bigger fish like halibut, mahi mahi or cod sticks together a little better than tilapia but this works beautifully, regardless.)
And heat up your corn tortillas – either right on the grill (easiest and quickest) or over a burner on your stove. Fish tacos should be served on corn tortillas. Despite the fact that I am a white girl and typically prefer flour tortillas, I have to say that corn is the way to go here – the taste is right. Flour would just be wrong.
Then put it all out and go to town! You should probably plan on each person eating between 2-4 tacos (and maybe more for a large man with a big appetite) as they are smallish in size.
Grilled Fish Tacos
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
1/2 cup mayonnaise
2 teaspoons lime juice
Sea salt to taste
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
Freshly ground black pepper
A little chopped cilantro or oregano
A little finely chopped red onion or garlic
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.
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.
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.
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.
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.
Put everything out on the table and let everyone assemble their own tacos.
Related post on The Garden of Eating: Baja-style fish tacos
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