Grilled Fish Tacos

Grilled-Fish Tacos

Originating in Baja Caifornia. fish tacos are now served along Mexico's coasts and in Southern California and fast food restaurants everywhere. Unlike the deep fried versions which are so common, this recipe entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean garnishes.

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Ingredients:

1 medium red onion

1/2 cup cider vinegar

1/4 cup sugar

7 tablespoons fresh lime juice, divided

1/4 cup chopped cilantro

1 Tablespoon olive oil

1 1/4 pound 1" thick skinless mahimahi fillet or tuna steak, cut into 12 pieces.

2/3 cup mayonnaise

12 (6-inch) corn tortillas

6 to 8 radishes

1 to 2 (6 to 8 ounce) firm ripe avocados

4 cups thinly sliced green cabbage

12 wood skewers, soaked in water for 30 minutes

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Directions:

Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy non-reactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use. (about 25 minutes).

Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat the marinate at room temperature for 15 minutes.

Whisk together mayonnaise, crema, 1/2 teaspoon salt, and the remaining 3 tablespoons lime juice to make sauce.

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium high.

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.

Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.