Grilled Fish Tacos
Difficulty: Intermediate
Prep Time: 2 Hours
Cook Time: 12 - 15 Min
Serves: 4 - 5
Attribute: Draeger’s Markets
Ingredients
- 4 halibut steaks or fillets (or other firm fish fillets)
Marinade
- ¼ cup fresh lime juice
- ¼ cup vegetable oil
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh garlic, minced
- 2 tsp onion powder
- 2 tsp ground cumin
- 1 tsp coarse ground black pepper
- 1 tsp lime zest
- Fresh cut limes for squeezing on cooked fish (optional)
Directions
Mix together lime juice, vegetable oil, Worcestershire sauce, onion powder, minced garlic, ground cumin, lime zest, and black pepper to make a marinade.
Place the fish pieces into a Ziploc bag or a flat container with a tight-fitting lid and add the marinade. Marinade in the fridge for 2-3 hours (but no longer).
Remove the fish from the marinade and allow the fish to come to room temperature.While waiting, prep any desired taco toppings.A few optional ideas are shredded cabbage (red or green), shredded iceberg lettuce, diced avocado, mango pico de gallo, salsa, red onion, cilantro, lime wedges, and crumbled Cotija cheese.
Preheat your grill to high and spray it with non-stick spray.
When the fish is room temperature, brush on both sides with vegetable oil and lay the fish on the grill. Immediately turn the heat to medium-high and let the fish cook at least 3 minutes without touching it.
Gently lift up the edge of the fish and check if grill marks have begun to appear. If grill marks are visible and fish lifts up without sticking, rotate each piece of fish so it’s going the opposite way and cook about3 more minutes to get crisscross grill marks.
Flip fish over carefully using a spatula. Cook on the second side until the fish feels firm but not hard to the touch, roughly another 3-4 minutes.
Once the fish comes off the grill leave the heat on for 3-4 minutes and clean off the grill. Take your stackof tortillas and place five or six on the grill, letting them heat through before flipping, about1 min eachside. Remove the tortillas and continue in batches until you have enough for your crowd.
Roughly break up the halibut fillets into large, flaky pieces that will fit inside your tacos.The tacos can be pre-assembled in the kitchen, or you can set the toppings on the table and let each person create their own. Don’t forget the incredible cream sauce in the fridge
