Total Time
1hr
Prep 30 mins
Cook 30 mins

Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. Please allow 1 to 3 hours to allow fish to marinate. You can also bake or saute the fish. From Baja: Cooking on the Edge. I absolutely love this book!

Ingredients Nutrition

Directions

  1. Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
  2. Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
  3. Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
  4. Remove to a platter and break into chunks to serve. Keep loosely covered.
  5. To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
  6. Note: The fish may also be baked or sauteed.
Most Helpful

Perfection! I actually preferred this to fried fish tacos! Thanks for an amazing recipe!

Mama's Kitchen (Hope) August 21, 2013