Spicy Grilled Fish Tacos
To be completely honest, I had never even heard of fish tacos until I met my SoCal-born-and-raised wife. Even then, I thought that those two words belong nowhere even remotely close together. The idea seemed positively disgusting. This is what happens when you're raised in the Midwest, where tacos come only from a drive-thru at a place with a big fake bell on the roof. Now that I am older, hopefully wiser (certainly grayer), and with broader culinary horizons, I am a true believer.
Instructions
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
Put the fish in a gallon zip-top bag and add the marindade.
Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.
Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.
Mash the avocado on a cutting board with the side of your knife.
Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.
Tip: The marinade and/or avocado cream can be made up to a day in advance.
Start your grill and prepare for direct cooking over a hot fire (450-500ยบ).
Remove the fish from the marinade and drain well.
Pat each filet dry with a paper towel.
Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.
Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.
Put the fish on the grill and cook for three minutes.
Flip the fish over and cook for another minute.
Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.
Quickly warm each tortilla on the grill.
To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.
Or, serve it family-style so that everyone can build their own.
Enjoy!
Referenced in ingredients: Southwest Slaw
