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Epicurious
September 2007

Grilled-Fish Tacos

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.
Image may contain Food Food Presentation Taco and Plate
Photo by Romulo Yanes

Recipe information

  • Total Time

    45 min

  • Yield

    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 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

Need to make a substitution?

Preparation

  1. Step 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).

    Step 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.

    Step 3

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

    Step 4

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

    Step 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.

    Step 6

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

    Step 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.

    Step 8

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

    Step 9

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

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