Baja Fish Tacos
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Vegetable Oil3 tbsps
Lime Juice5 tsps
Chili Powder1.5 tsps
Ground Cumin1.5 tsps
Ground Coriander1.5 tsps
Garlic (minced)1 cup
Crema (mexican)Directions:
1
Preheat a gas grill to medium-high
2
If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash
3
Spread the coals in an even bed
4
Clean the cooking grate
5
Cut the mahi-mahi into 16 equal slices
6
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt
7
Coat the mahi-mahi with the marinade
8
Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes
9
Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more
10
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side
11
Turn the tortillas and grill them until they just start to bubble, another 15 seconds
12
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo
13
Add a dollop of Mexican Crema, fold in half, and serve immediately
14
Preheat a gas grill to medium-high
15
If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash
16
Spread the coals in an even bed
17
Clean the cooking grate
18
Cut the mahi-mahi into 16 equal slices
19
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt
20
Coat the mahi-mahi with the marinade
21
Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes
22
Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more
23
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side
24
Turn the tortillas and grill them until they just start to bubble, another 15 seconds
25
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo
26
Add a dollop of Mexican Crema, fold in half, and serve immediately