Grilled Fish Tacos
- prep time20 min
- total time 35 min
- serves 6 - 8
This dish is served with an Avocado Relish with Cilantro Pesto, Bobby's Rub for Fish, Red Cabbage-Citrus Slaw and a Smoky Tomato-Greek Yogurt Crema.
4 (8-oz) mahi mahi fillets
Canola oil, for brushing
Salt and freshly ground black pepper
6 inch flour or corn tortillas
¼ cup cilantro leaves, roughly chopped
6 leaves Boston lettuce, for wrapping
1. Brush the top of the fish fillets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the fillets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes.
2. While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves.
3. Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.