Grilled Mexican Fish Tacos

 

 

 

 

 

 

 

1 MEDIUM MAGENTA RED ONION ( CEBOLLA MORADA )

1/2 CUP CIDER VINEGAR

1/8 CUP SUGAR ( OPTIONAL )

7 TBLSPS OF CITRUS JUICE FROM A FRESH CITRUS FRUIT

1/8 CUP MINCED FRESH CILANTRO HERB

1 TBLSP OLIVE OIL

1 1/4 POUND FIRM WHITE FLESH FISH LOCAL TO YOUR VICINITY CHOPPED INTO 12 CHUNKS

2/3 CUPS CRÈME FARÏCHE OR SOUR CREAM

2/3 CUPS ALI OLI HOMEMADE MAYONNAISE OR BOTTLED MAYONNAISE OF CHOICE

12 ( 6" ) CORN OR WHEAT TORTILLAS

8 RADISHES 

2 HASS MEXICAN BLACK WRINKLED RIPE AVOCADOS

1/2 SMALL CABBAGE THINLY SLICED - garnish

 

1) Slice extremely finely the magenta red onion cross wise into rings with the slicer

2) set slicer aside

3) heat the vinegar, sugar, and 1/2 tsp. salt in a small heavy saucepan until sugar has dissolved

4) remove from heat and stir in the magenta onion and let stand until ready to use it in about 20 mins.

5) Now, stir in the 1/4 cup citrus juice together with the cilantro, olive oil, and 1/2 tsp salt

6) add the fish to toss & coat and now, marinate 1/2 hour ( fish absorbs vinegar quite quickly, so do not over marinate or it shall be bitey on sensitive palates )

7) beat the crème fraîche or the sour cream with the mayonnaise or the ali oli homemade and 1/2 tsp of salt to taste, and remaining citrus to make the sauce

8) pre heat the grill to high and then lower to medium

9) thread each chunk of fish onto a skewer and wrap the exposed part of each skewer in heavy duty foil to protect it from charring and wrap the tortillas in 2 foil packages and warm on the grill, turning only once and it takes about 3 mins. or less, so do not speak on cell phone.

10) oil the grill rack now, and grill fish covered turning once, and grill 3 mins per side until opaque and just cooked through

11) very thinly slice the radishes; then halve the avocado, depit, and peel the avocado and slice into 1/2 inch chunks and drain onions.

12) serve  the avocado with the fish & tortillas, crème fraîche or sour cream sauce and the onion and the rest of the garnish ...

 

IF unable to grill, use oven grill as I do; and / or prepare fish in olive oil in a large skillet and warm the tortillas in the Micro Wave.

 

ENJOY, THIS IS A REAL TREAT FOR A SIMPLE DINNER OR LUNCH; SERVE WITH A CHILLED BEER OR SPARKLING WINE OR SANGRIA.

 

Kind regards.

Marge.

 

 

Thanks for your feedback Mike.

 

This is delicious. It is still quite hot here,  in Madrid;  it runs 34 Centigrade ( 90 farenh ) at mid day 12pm and in early mornings 17 degrees centig - 60s farenh. ; very arid and very sunny.

 

 

Fish Tacos are just perfect for this type of weather.

 

Have great wkend.

Marge.