Grilled Fish Tacos | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Grilled Fish Tacos

by

comment
blog6177widea.jpg

I love a fish taco. But, most places, including oceanside eateries I've been to in Baja, Mexico, deep-fry their fish. I prefer to grill mine. --- I think the flavor of the fish shines through better and, of course, there is less fat to worry about than with deep-frying. So here is a pretty good recipe for grilled-fish tacos. You could also saute the tacos on the stove if you'd prefer.

Ingredients:

dsc02649.jpg

1 pound of firm-fleshed fish, such as mahi mahi, grouper or ono

1/4 cup canola oil

Juice from 1 lime

1 chopped jalapeno

1 tsp. salt

1 tbsp. ancho or pasilla chile powder

1/4 cup chopped cilantro or parsley

8 corn or flour tortillas

Technique:

Whisk together the lime juice, oil, jalapeno, chile powder, cilantro/parsley and salt in a medium-size bowl or dish. 

dsc02653.jpg

Pour the mixture over the fish and allow it to marinade for 20 minutes.While the fish marinates, heat a grill to medium high.

dsc02659.jpg

Remove the fish from the marinade and place on the hot grill, skin-side up. Allow the fish to cook for 5 minutes or so, depending on the thickness.

dsc02665.jpg

Carefully flip the fish over and cook for another 3 minutes or so, skin-side down.

dsc02667.jpg

Remove the fish and let it rest for a few minutes. During this time, heat the tortillas on the grill.

dsc02670.jpg

If cooked properly, the skin should peel away easily from the fish. Chop the fish up and divide among the tortillas. This recipe makes at least 8 generously sized tacos.

dsc02677.jpg

Garnish the tacos with whatever you'd like: shredded cabbage or lettuce, avocado, sliced onion, scallions, chopped tomato, cilantro, sour cream or queso fresca, salsa, etc.

dsc02680.jpg