Monday, October 26, 2015
Make-Fast Mondays: Grilled Fish Tacos
The only thing better than welcoming out-of-town visitors is welcoming out-of-town visitors who show up with a cooler full of fish! Our friends Bill and Jamie recently went to Alaska for a fishing trip and came back with a ton of salmon and rockfish, some of which they generously shared with us. The rockfish worked great for these fast, fresh fish tacos.
Grilled Fish Tacos
1 pound rockfish (or other white fish such as cod or halibut)
1 ½ teaspoons ancho chili powder
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
Juice of one lime
1 tablespoon olive oil
6 corn tortillas, warmed*
Suggested garnishes: lime wedges, shredded cabbage, thinly sliced red onion, thinly sliced green onion, avocado, hot sauce, cilantro
Preheat your grill to medium-high heat. Place fish in baking dish. Whisk together ancho chili powder, cumin, garlic powder, lime juice and olive oil and pour over fish. Refrigerate and let marinade for at least 15 minutes. Remove the fish from the marinade and place on the grill. Grill the fish for 4 minutes and flip it, cooking for another 3-4 minutes. Remove fish from the grill and flake it with a fork. Distribute the fish between the tortillas and top with all your favorite garnishes.
*A note on the tortillas: I’ve warmed my tortillas a couple different ways and have been happy with the results. Depending on your preference, you could try warm them in a frying pan over medium high heat for a couple minutes, or toss them on the grill for a moment once you're done cooking the fish.
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