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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