Grilled Fish Tacos

Grilled, marinated guachinango fish tacos with tomatillo salsa, avocado, and citrus-pickled onions.

Servings: 8 Prep: 3 hours 30 minutes Ingredients for the fish marinade: 3 dried cascabel chilies, seeds removed 3 garlic cloves 2 limes, juiced 1 tablespoon soy sauce 2/3 cup olive oil 2 (8 ounce) fresh rock fish filets (or snapper) 8 skewers for the tomatillo salsa: 8 large tomatillos 1 serrano chili 1 dried cascabel chilies, seeds removed 2 cloves garlic 1 shallot finely chopped 1 lime, juiced cilantro salt, to taste   for the pickled onions: 1/2 red onion, thinly sliced 1 lime, juiced 1/2 orange, juiced pinch of Mexican oregano to assemble: 2 ripe avocados, thinly sliced fresh tortillas Directions 1. First, make the fish marinade. Dry the cascabel chilies in an oven at 400° F for 10 minutes. Remove the seeds. Place the cascabel chilies, garlic, lime juice, and soy sauce into blender. While blending, add olive oil to make a paste. Slather the marinade on fish and let marinate for 2 hours. 2. While the marinade is doing it's thing, cut the fish into 1:3 inch strips and skewer. Set aside and refrigerate until ready to use on the grill. 3. Next, make the tomatillo salsa. Roast tomatillos in 400° F degree oven for 30 minutes. In the last 15 minutes of roasting, add the serrano and cascabel and roast for 15 minutes. In a blender, add the chilies and garlic and blend until smooth. Once blended, add shallot, lime juice, and chopped cilantro. Salt to taste. 4. To make the pickled onions, add lime and orange juice, a pinch of oregano (it has to be Mexican), and a pinch of salt. Cover and refrigerate until ready for use. 5. Make sure your grill is nice and hot. Grill skewers for two minutes on each side and flip onto a plate for another two minutes to cook through. 6. Warm up a tortilla and place one part of sliced avocado across it like a bed and season the avocado with salt and pepper. Lay the grilled fish on top, add salsa, marinated onions, and garnish with cilantro. Enjoy.

Servings: 8
Prep: 3 hours 30 minutes

Ingredients
for the fish marinade:
3 dried cascabel chilies, seeds removed
3 garlic cloves
2 limes, juiced
1 tablespoon soy sauce
2/3 cup olive oil
2 (8 ounce) fresh rock fish filets (or snapper)
8 skewers

for the tomatillo salsa:
8 large tomatillos
1 serrano chili
1 dried cascabel chilies, seeds removed
2 cloves garlic
1 shallot finely chopped
1 lime, juiced
cilantro
salt, to taste

 

for the pickled onions:
1/2 red onion, thinly sliced
1 lime, juiced
1/2 orange, juiced
pinch of Mexican oregano

to assemble:
2 ripe avocados, thinly sliced
fresh tortillas

Directions

1. First, make the fish marinade. Dry the cascabel chilies in an oven at 400° F for 10 minutes. Remove the seeds. Place the cascabel chilies, garlic, lime juice, and soy sauce into blender. While blending, add olive oil to make a paste. Slather the marinade on fish and let marinate for 2 hours.

2. While the marinade is doing it's thing, cut the fish into 1:3 inch strips and skewer. Set aside and refrigerate until ready to use on the grill.

3. Next, make the tomatillo salsa. Roast tomatillos in 400° F degree oven for 30 minutes. In the last 15 minutes of roasting, add the serrano and cascabel and roast for 15 minutes. In a blender, add the chilies and garlic and blend until smooth. Once blended, add shallot, lime juice, and chopped cilantro. Salt to taste.

4. To make the pickled onions, add lime and orange juice, a pinch of oregano (it has to be Mexican), and a pinch of salt. Cover and refrigerate until ready for use.

5. Make sure your grill is nice and hot. Grill skewers for two minutes on each side and flip onto a plate for another two minutes to cook through.

6. Warm up a tortilla and place one part of sliced avocado across it like a bed and season the avocado with salt and pepper. Lay the grilled fish on top, add salsa, marinated onions, and garnish with cilantro. Enjoy.

RECIPESJavier CabralRECIPES