Grilled Fish Soft Tacos
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 11:43pm

Ingredients




2 pounds firm-fleshed white fish, cut into 1-inch chunks
1 cup olive oil
4 tablespoons fresh lime juice
1 teaspoon minced fresh garlic
1 teaspoon ground coriander
2 teaspoons paprika
Salt and fresh ground black pepper, to taste
 Fresh salsa:
2 larges tomatoes 
1 onion, quartered
1 bunch fresh cilantro leaves 
3 tablespoons fresh lime juice
3 fresh garlic cloves
1 tablespoon mild chili powder
Salt to taste
1 doz corn tortillas or whole wheat 
3 tomatoes seeded, diced fine
1 large  sweet yellow onion, finely diced
1/2 head cabbage, shredded
2 cups fresh cilantro leaves

Preparation

1 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. 2 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. 3 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. 4 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. 5 When the fish is done, put everything on platters and let people serve themselves.

About


Grilled fish tacos, using fresh ingredients and low fat, whole wheat tortillas or corn tortillas are a great way to get that "south of the border" taste and still be able to knock off some of the calories. Any firm white fleshed fish will work - Sea Bass and Halibut work particularly well. Their flesh is firm enough to hold together when you wrap it inside of a tortilla, and the taste is fabulous. Also included is a recipe for fresh salsa that not only goes great with fish tacos, but also makes a wonderful dipping sauce for tortilla chips.

Comments:
Jenna Therese

Wow!  I love this so much, the recipe appears uneditable, but extremely edible!!
~Jens~
Otehlia Cassidy

I love fish tacos. Such a great summer food. One restaurant I like marinates the fish in annatto and lime juice. Have you tried that?
This just might be dinner tomorrow!
Amy B.

Wow, love it love it love it! Looks special :D