For the Fish Marinade: Mix
olive oil, lime juice
, garlic, coriander, paprika, salt
and pepper together and marinate
the fish for about an hour before cooking. The lime juice
will help firm up the fish and help keep it from breaking up when you wrap
it in the taco. While the fish is marinating
, prepare the other items you want to use to finish the dish
For the Fresh Salsa: Put tomatoes, onion, cilantro, lime, garlic, salt and pepper into a food processor and pulse until all of the ingredients are finely chopped. Refrigerate until ready to use.
Preheat your grill to high. Place the fish in a foil "boat" with the top open, so the smoke can penetrate and flavor the fish. Cook for about 10 minutes, testing the fish for doneness. It should start to flake but be a little under cooked in center. Residual heat will finish cooking fish off the heat.
While the fish is cooking, very lightly brush the taco shells
with olive oil and warm
them quickly over the fire. You want to toast them slightly, but not to the point of becoming brittle. If you have a warming
rack, that's the place to do it.
When the fish is done, put everything on platters and let people serve