Gourmet Live's Food Truck Recipe: Grilled-Fish Tacos

4 years ago
Grilled-Fish Tacos
Recipe by Melissa Roberts and Maggie Ruggiero, Gourmet, September 2007
Photo by Romulo Yanes / Gourmet
Serves 6
  • Active time: 45 min
  • Start to finish: 45 min

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahi mahi for a smoky char that contrasts deliciously with the fresh, clean garnishes.

INGREDIENTS:
  • 1 medium red onion
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • Salt
  • 7 tablespoons fresh lime juice, divided
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 1/4 pound (1-inch-thick) skinless mahi mahi fillet or tuna steak, cut into 12 pieces
  • 2/3 cup mayonnaise
  • 2/3 cup crema or sour cream
  • 12 (6-inch) corn tortillas
  • 6 to 8 radishes
  • 1 to 2 (6- to 8-ounce) firm-ripe avocados
  • 4 cups thinly sliced green cabbage (1/2 small head)
  • ACCOMPANIMENT: Lime wedges

EQUIPMENT: An adjustable-blade slicer; 12 (6- to 8-inch) wooden skewers, soaked in water 30 minutes

INSTRUCTIONS:

Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).

Meanwhile, stir 4 tablespoons lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.

Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.

Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.

Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahi mahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.

Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.

Serve fish with tortillas, crema sauce, onions, and remaining toppings.

COOKS’ NOTE:

If you aren’t able to grill outdoors, cook fish in a lightly oiled large (2-burner) ridged grill pan. Warm tortillas in foil packages in grill pan 2 to 3 minutes or in a 300°F oven 10 minutes.

See BlogHer's food bloggers pick their food truck favorites and see all the stops on the Gourmet Live and BlogHer Road Trip now. And for more unbeatable takeout recommendations and recipes, download the Gourmet Live iPad or iPhone app or visit Gourmet.com .

This is an article written by one of the incredible members of the SheKnows Community. The SheKnows editorial team has not edited, vetted or endorsed the content of this post. Want to join our amazing community and share your own story? Sign up here.
comments

More from food

by Maryal Miller
| 8 hours ago
by Whitney Coy
| 7 days ago
by Heather Barnett
| 12 days ago