Grilled-Fish Tacos
Delicious grilled mahimahi or tuna tacos served with pickled red onions, creamy sauce, and fresh toppings including avocado, radishes and cabbage. Perfect for a casual Mexican-inspired meal.
Ingredients
- •1 whole medium red onion
- •½ cup cider vinegar
- •¼ cup sugar
- •7 tablespoons fresh lime juice
- •¼ cup chopped cilantro
- •1 tablespoon olive oil
- •1¼ pound mahimahi fillet or tuna steak
- •⅔ cup mayonnaise
- •⅔ cup crema or sour cream
- •12 pieces corn tortillas
- •7 whole radishes
- •2 whole firm-ripe avocados
- •4 cups thinly sliced green cabbage
- •12 pieces wooden skewers
- •1 serving lime wedges
Cooking Instructions
- 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).
25 min
- 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.
15 min
- 3.
Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
5 min
- 4.
Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
10 min
- 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.
10 min
- 6.
Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
3 min
- 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.
6 min
- 8.
Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
10 min
- 9.
Serve fish with tortillas, crema sauce, onions, and remaining toppings.
5 min
