Grilled Fish Tacos

Grilled Fish Tacos

Originating in Baja California, fish tacos are now very popular and are served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, these entail grilling meaty mahi mahi or another type of hearty fish for a smoky char that contrasts deliciously with the fresh, clean garnishes.

Servings: Makes 6 servings

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 mahi-mahi fillet or tuna steak, or cod, tilapia etc - you want a hearty fish that will stand up to the grilling. I have tried these flavors with Salmon and its not my first choice. I prefer a white fish for this dish. Cut the fish into 12 pieces. PS..its also yummy with grilled prawns or scallops.

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

Knife for slicing and 12 wooden skewers, soaked in water 30 minutes

Accompaniment

lime wedges

Preparation

Very thinly slice onion crosswise into rings. 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, and cabbage then let stand until ready to use (about 25 minutes). Meanwhile, stir 1/4 cup lime juice together with cilantro, olive oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.

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

Preheat a gas grill with burners on high, covered, 10 minutes, and then reduce heat to medium-high.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.Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total. Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahi-mahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes. Remove fish from grill.

Very thinly slice radishes. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions and cabbage. Serve fish with tortillas, crema sauce, onions, and remaining toppings. I also serve mine with some fresh pico de gallo or salsa.

note: If you aren't able to grill outdoors, cook fish in a lightly oiled large (2-burner) ridged grill pan. Warm tortillas in foil packages in grill pan 2 to 3 minutes or in a 300°F oven 10 minutes.