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Fish Tacos

Fish Tacos

Recipe by Tadd Frye

2lb Mahi or Wahoo

Marinade

3T Olive oil

Zest of 1 lime

2T fresh lime juice

2 garlic cloves, grated

Sauce

1large Hass avocado, peeled and diced

1/2c Water

1/4c Fresh cilantro leaves and stems

1ea Jalapeño pepper, seeded

1T Fresh lime juice plus zest of one lime

1ea garlic clove

Sea salt

Fresh cracked black pepper

1 1/2c thin sliced green cabbage, rinsed under cold water

1/3c Julienne red onion, rinsed under cold water

8ea flour tortillas (6 inch)

Using a blender combine the sauce ingredients and blend until smooth. Season to taste with salt and pepper. Set aside at room temperature until ready to serve.

In a large bowl mix the marinade ingredients, including 1t salt and 1/4t pepper. Add the fish portions to the marinade and turn to coat evenly. Cover and marinate at room temperature for 15 minutes or so while the grill heats up.

Prepare the grill for cooking over high heat (450° to 550°F).

In a bowl combine the cabbage and julienne onions.

Brush the cooking grates clean. Remove the fish one piece at a time from the marinade, letting the excess marinade drip back into the bowl. Throw away the marinade. Grill the fish over high heat, with the lid closed as much as possible, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.  Allow the fish to cool slightly and flake into med sized pieces

Warm the tortillas over direct high heat for about 10 seconds on each side.

Fill each tortilla with some of the cabbage mixture and some flaked grilled fish. Top with the sauce and serve right away.



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