I've been wanting to make Fish Tacos for a long time now. When my parents stayed with us last weekend it was the perfect time to make them and highlight the fresh fish we have available to us here in Virginia. Mom and I went to a fish market right around the corner from us and the owner recommended we use rockfish because it's light and flaky.
I modified the recipe from Patio Daddio BBQ and served the tacos with homemade flour tortillas and Patio Daddio's killer southwest slaw (recipe to follow). I had already made avocado sauce for a previous recipe, so we topped our tacos with that and a little shredded cheese. My parents and hubby raved about these tacos. They were so fresh, flavorful, and light. Perfect for spring and summer served alongside a chilled Corona!
Grilled Fish Tacos
Adapted From Patio Daddio
6 fillets of fresh fish (Tilapia, Halibut, Mahi Mahi, Cod, Red Snapper, or Rockfish)
Juice of 2 limes
2 tablespoons hot sauce
1 teaspoon garlic salt
1/3 cup olive oil
12 corn tortillas
1/4 cup cilantro, chopped
Combine lime juice, hot sauce, garlic salt and olive oil in a small bowl and whisk together.
Put the fish in a gallon zip-top bag and add marinade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated. Seal the bag (removing excess air) and set aside to marinade for 30 minutes.
Start your grill and prepare for direct cooking over a hot fire (450-500 degrees). Remove the fish from the marinade and drain well. Pat each filet dry with a paper towel. Oil the grill and put the fish of the grill. Cook for three minutes on each side.
Move the fish to a serving bowl or platter and flake fish with a fork to make smaller chunks.
Drizzle with lime juice, and garnish with cilantro. Serve family style with tortillas and slaw so each person can build their own taco!