Best Fish Tacos Ever
2014-10-10- Servings : 2
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Made these tonight. No pictures because we scarfed it down immediately. Recipe came from our Cooking For Two book from America’s Test Kitchen. – Malan
Ingredients
- 1/4 head green cabbage shredded (We dislike cabbage so we used romaine lettuce instead)
- 3 T cilantro, chopped
- 1 lime juiced
- 1/3 cup mayonaise
- 2 teaspoons of canned chipotle chile in adobo sauce
- 1 clove garlic, minced
- corn tortillas
- 1/2 - 3/4 lb of mahi-mahi filet or halibut or red snapper, skin removed and 1inch thick
- vegetable oil
- 1 tsp chili powder
Method
Step 1
Toss the lettuce/cabbage, 2 T of cilantro, half the lime juice, 1 tsp vegetable oil, pinch of salt/pepper in a bowl.
Step 2
In a separate bowl combine chile powder, 1/4 tsp salt, 1/8 tsp pepper. Pat the fish dry, brush with oil and rub the spice mix.
Step 3
In a third bowl combine the mayo, garlic, remaining cilantro, remaining lime juice and chipotle. Season with salt/pepper.
Step 4
Oil the grill and toss the fish in for 10-12 minutes, flip halfway through. When done, tent for a few minutes and let rest.
Step 5
Heat up the tortillas on the grill, spread the mayo mix and top with lettuce, then add fish.
Step 6
We also grilled corn on the cob with this, rubbed the corn with oil, salt and pepper and then grilled for about 6 minutes turning to get each side nice and browned.
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