These tacos are really popular in the southwestern United States and California; you'll understand why after you try them. It's an easy dish to make when you've got a grill on. Serves six people.
Things You'll Need
- 3 lbs. boneless white fish fillets -like red snapper, shark or halibut
- 5 limes
- 1 cup mayonnaise
- pinch of sugar
- 12 corn tortillas
- olive (not virgin) oil
- Salt and freshly ground black pepper
- 3 cups shredded red cabbage
- 2 cups pico de gallo style salsa
- Aluminum Foil
- Barbecue Grills
- Chef's Knives
- Barbecue Tongs
- Cutting Boards
- Mixing Bowls
- Paper Towels
- Paper towels
- Mixing bowls
Place the fish fillets in a large glass or stainless steel bowl. Cut 3 of the limes in half and squeeze their juice over the fish fillets.
Let the fish marinate in the refrigerator for an hour. Put the mayonnaise in a bowl and combine it with the juice from the remaining limes and a pinch of sugar.
Heat a charcoal or gas grill to high.
Wrap the stack of tortillas in foil and put in the oven at 250 degrees.
Remove the fish from the refrigerator and pat dry with paper towels. Season both sides of the fillets with salt and pepper.
Brush the grill liberally with olive oil and then put the fillets on. Grill the fillets until they flake easily or have almost no pink or gray flesh in the center.
Place the fillets on a cutting board and shred with two forks. Remove the tortillas from the oven.
Place two tortillas partially overlapping on a large plate. Place four heaping tablespoons of the shredded fish in the center of the tortillas.
Top the fish with some of the shredded cabbage, pico de gallo and the mayonnaise sauce. Serve with lime wedges on the side and cold Mexican beer.
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