Recipes

Grilled-Fish Tacos

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Grilled-Fish Tacos

Grilled-Fish Tacos

amanda

Equipment

  • - Tilapia Fillets (Fresh or Frozen)

  • - Fish Spatula

  • - Grilling Tongs

  • - Non-stick Skillet (Gas or Electric)

  • - Cast Iron Skillet (Grill-Ready)

  • - Corn Taco Shells

  • - Flour Tortillas

  • - Mixing Bowl

  • - Food Processor (Optional)

  • - Silicone Basting Brush

  • - Measuring Cups/Spoons

  • - Grill Cleaner (Optional)

Ingredients

  • 1 medium red onion

  • 1/2 cup cider vinegar

  • 1/4 cup sugar

  • 7 tablespoons fresh lime juice, divided

  • 1/4 cup chopped cilantro

  • 1 tablespoon olive oil

  • 1 1/4 pound (1-inch-thick) skinless mahimahi fillet or tuna steak, cut into 12 pieces

  • 2/3 cup mayonnaise

  • 2/3 cup crema or sour cream

  • 12 (6-inch) corn tortillas

  • 6 to 8 radishes

  • 1 to 2 (6- to 8-ounce) firm-ripe avocados

  • 4 cups thinly sliced green cabbage (1/2 small head)

  • Equipment: an adjustable-blade slicer; 12 (6- to 8-inch) wooden skewers, soaked in water 30 minutes

  • Accompaniment: lime wedges

Instructions

1

Instruction 1

Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
2

Instruction 2

Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
3

Instruction 3

Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
4

Instruction 4

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
5

Instruction 5

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.
6

Instruction 6

Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
7

Instruction 7

Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahimahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.
8

Instruction 8

Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
9

Instruction 9

Serve fish with tortillas, crema sauce, onions, and remaining toppings.
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