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    Home » Recipe » Appetizer

    Grilled Fish Tacos

    Published: Feb 4, 2010 · Modified: Oct 27, 2014 by Jennifer Che

    _1010817-1-2
    I guess I'm on a celebrity chef kick.

    Bryan loves fish tacos.  It's one of his favorites foods, really.  While he was in Mexico on a church missions trip back in high school, he and his friends ate dozens of fish tacos from street vendors every day.  It was so delicious, and you could get three tacos for a dollar!

    Then all the kids came back to America and suffered digestive problems for like a month.
    _1010805-1
    Amazingly, that has not turned Bryan off of fish tacos at all (you really would expect that it would!).  Instead, he still loves them, and often laments that you can't get good ones in Boston.

    I have always shied away from trying fish tacos because it involves deep frying at home, which I was reluctant to do.  So, when I stumbled upon this simpler Bobby Flay recipe, I thought I would give it a try.  It uses grilled fish instead, marinated in lime juice, ancho chili powder, and cilantro.

    Interestingly enough, within the same week (because I had so many leftover taco garnishes), I ended up making fried fish tacos as well.  I'll be posting on those soon, as well as which one we liked better.  Stay tuned!


    Grilled Fish Tacos
    For the recipe in a nice, printable format, I'd just use the Food Network one.  I basically followed it to the letter.


    Fish
    1 pound white flaky fish, such as mahi mahi or orata

    Marinade
    ¼ cup canola oil
    1 lime, juiced
    1 tablespoons ancho chili powder (I used regular chili powder)
    1 jalapeno, coarsely chopped
    ¼ cup chopped fresh cilantro leaves
    8 flour tortillas
    Chopped salsa vegetables
    Garnish
    Shredded white cabbage
    Hot sauce
    Crema or sour cream
    Thinly sliced red onion
    Thinly sliced green onion
    Chopped cilantro leaves
    Smoky homemade tomato salsa
    Fish Tacos Collage
    Marinate the fish in the "marinade" for about 20 minutes.  Then grill (I had to use a grill pan in my urban condo, which worked out fine).
    Grilling fish
    One major mistake I made was trying to make this with turbot, a very soft fish.  The soft fish ends up breaking apart while grilling.  Although it still tasted pretty good, it would have been nicer if the fish had been a firmer fish.  I learned that lesson and applied it to the fried fish tacos, which I'll share later this week.

    I did make two extra "toppings" to go with the fish tacos.  Pico de gallo (because I love fresh tomatoes) and a creamy chili sauce. One of my guests mentioned that Rubios in California has this spicy cream sauce.  Even though I had never tried it before, I decided to try to make something similar.

    It was delicious!  Click here for that spicy mayo sauce recipe.

    Oh, and click here for the pico de gallo recipe.

    Update: here's an awesome guacamole recipe that would work too!

    Enjoy!!  nom nom nom . . .
    _1010823-1

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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