Grilled-Fish Tacos
3.9
(25)
If you aren't able to grill outdoors, cook fish in a lightly oiled large (2-burner) ridged grill pan. Warm tortillas in foil packages in grill pan 2 to 3 minutes or in a 300°F oven 10 minutes.
Recipe information
Total Time
45 min
Yield
6 servings
Ingredients
Preparation
Step 1
Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
Step 2
Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
Step 3
Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
Step 4
Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
Step 5
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.
Step 6
Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
Step 7
Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahimahi), about 6 minutes total; or until just pink in center (for tuna), about 4 minutes.
Step 8
Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
Step 9
Serve fish with tortillas, crema sauce, onions, and remaining toppings.
Recipe notes
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