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Grilled Fish Tacos with Pico de Gallo

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READ REVIEWS (2)

Ray Kachatorian

55 mins total
45 mins prep

Recipe Filed Under
Fish, Mexican, Main Dish, Cinco De Mayo

Provided By: Curtis Stone

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People tend to cook and serve fish the same way, time and time again (even the KitchenDaily editors are guilty of it, at the end of a long day). Mix it up tonight with these insanely flavorful tacos. Just throw the fish on the grill, cut into pieces, and wrap it up with zesty fillings like avocado, cabbage, cilantro, tomato, onion, jalapeno, lime, and sour cream.

Ingredients

Serves:

TACOS:

1 pound fresh mahi mahi, cut into 4-ounce fillets

2 tablespoons finely chopped fresh cilantro

1 garlic clove, finely chopped

2 tablespoons olive oil

Sea salt and freshly ground black pepper

1 tablespoon (about) canola oil, for brushing grill

8 corn tortillas

1/4 head green cabbage

2 avocados, peeled, pitted, thinly sliced

1/3 cup crema mexicana or stirred sour cream

1/3 cup fresh cilantro leaves

4 lime wedges

PICO DE GALLO:

2 ripe tomatoes, chopped

1/2 white onion, chopped

1 red jalapeño chile, seeded and finely chopped2

2 tablespoons fresh cilantro, chopped rough

2 tablespoons (about) fresh lemon juice

Directions

Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.

To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.

To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.

Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.

Meanwhile, thinly slice the cabbage.

Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.

Top with the cabbage, avocados, pico de gallo, and crema.

Scatter the cilantro leaves over the tacos. Serve with the lime wedges.

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2 Comments

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mdlaenriquez

sounds delicioso. will try it tomorrow

June 13 2011 at 10:03 PM Report abuse Permalink rate up rate down Reply

taragalore

Excellent Fish Tacos ~ A great heart~healthy summer meal. Being from an area that is rich in traditional mexican cuisine, these fish tacos can "swim" with the best of them ! ! !
P.S. Curtis Stone is one of the Best

May 04 2011 at 3:51 AM Report abuse Permalink rate up rate down Reply