Best Fish Tacos Ever2014-10-10
- 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
- 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
Toss the lettuce/cabbage, 2 T of cilantro, half the lime juice, 1 tsp vegetable oil, pinch of salt/pepper in a bowl.
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.
In a third bowl combine the mayo, garlic, remaining cilantro, remaining lime juice and chipotle. Season with salt/pepper.
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.
Heat up the tortillas on the grill, spread the mayo mix and top with lettuce, then add fish.
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.