Grilled Fish Tacos

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Serves 6
Source: Rachel Ray
Originally from July 2013 on my old blog

I was looking for a recipe suited for a hot summer night. Nothing with beef, nothing too sticky, nothing that had to slow roast in an oven for 2 hours and heat up the house more than it already was. Something fresh and simple. I loved the idea of fish tacos, but almost all the recipes I saw used fried fish, and there was no way I was heating up a big tub of oil when it was already 100 degrees. Plus, what’s more summer-y than grilling? So I found this recipe for grilled, not fried, fish tacos. And they were DELICIOUS!

I can’t even explain why they were so good. Together, each ingredient is mediocre, but thrown together, it was a masterpiece!

Ingredients:

~4 pieces halibut or mahi mahi, about 6 ounces each

~12 6-inch flour or corn tortillas

~2 cups shredded Montery Jack, queso fresco, or whatever easy-melting Mexican cheese you can find (I’ll admit, I forgot to put the cheese on our grocery list, so we just used mozzarella. Mexican with an Italian flair!)

~2 teaspoons Old Bay seasoning

~Salt and pepper

~1 recipe Grilled Corn Salsa (recipe is posted on my blog)

Heat grill pan over medium-high heat or heat outdoor grill. Heat oven to 300˚F.

Coat fish with liberal drizzle of vegetable oil to keep it from sticking to grill. Season with salt, pepper, and Old Bay (leave the skin on when you grill it). Grill fish 8-10 minutes, flipping halfway through, until cooked through and firm. Place fish in bowl and flake the flesh with a fork, discarding (or if you’re me, eating) the skin.

Heat a drizzle of vegetable oil in nonstick skillet over medium heat and add tortilla. Warm tortilla then flip over and sprinkle the entire tortilla with shredded cheese, then scatter some fish and salsa on half the tortilla and fold over carefully, but quickly (some of the contents may spill out, that’s okay!). Cook the taco a minute or 2 on each side to melt the cheese. Keep tacos warm in oven on cooling rack placed over baking sheet until ready to serve (you can line the baking sheet with tin foil to make clean-up easier). You will probably have to drizzle some more vegetable oil into the skillet after each taco.

Just a reminder, the delicious grilled corn salsa I used for this recipe is posted on my blog, so go check it out! I served this with Rice Timbales, also posted on my blog.

Happy dining!!

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