Grilled-Fish Tacos

Grilled-Fish Tacos

Info

Rating
Calories
547.0
Protein
22.0
Sodium
284.0
Fat
34.0

Description

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

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

Directions

  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. 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. Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
  4. Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
  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. Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
  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. Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
  9. Serve fish with tortillas, crema sauce, onions, and remaining toppings.

Tags

    Dairy Marinate Quick & Easy Dinner Lunch Tuna Avocado Radish Grill Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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