Grilled Fish Tacos

By lorik

Mahi-mahi, tuna, and halibut fillets are all suitable substitutes for the swordfish, but to ensure the best results buy 1-inch-thick fillets and cut them in a similar fashion to the swordfish.

Ingredients

• ATK:
• 3 tablespoons vegetable oil
• 1 tablespoon ancho chile powder
• 2 teaspoons chipotle chile powder
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 2 garlic cloves, minced
• Salt
• 2 tablespoons tomato paste
• 1/2 cup orange juice
• 6 tablespoons lime juice (3 limes)
• 2 pounds skinless swordfish steaks, 1 inch thick, cut lengthwise into 1-inch-wide strips
• 1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise
• 1 jalapeño chile
• 18 (6-inch) corn tortillas
• 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
• 2 tablespoons minced fresh cilantro, plus extra for serving
• 1/2 head iceberg lettuce (4 1/2 ounces), cored and thinly sliced
• 1 avocado, halved, pitted, and sliced thin
• Lime wedges
• Variation from Allrecipes:
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks
• Dressing:
• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon seafood seasoning, such as Old Bay™
• salt and pepper to taste
• Toppings:
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced
• 1 bunch cilantro, chopped
• 1 small head cabbage, cored and shredded
• 2 limes, cut in wedges

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

1. Heat 2 tablespoons oil, ancho chile powder, and chipotle chile powder in 8-inch skillet over medium heat, stirring constantly, until fragrant and some bubbles form, 2 to 3 minutes. Add oregano, coriander, garlic, and 1 teaspoon salt and continue to cook until fragrant, about 30 seconds longer. Add tomato paste and, using spatula, mash tomato paste with spice mixture until combined, about 20 seconds. Stir in orange juice and 2 tablespoons lime juice. Cook, stirring constantly, until thoroughly mixed and reduced slightly, about 2 minutes. Transfer chile mixture to large bowl and let cool for 15 minutes.

2. Add swordfish to bowl with chile mixture, and stir gently with rubber spatula to coat fish. Cover and refrigerate for at least 30 minutes or up to 2 hours.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

4. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Brush both sides of pineapple with remaining 1 tablespoon oil. Place fish on half of grill. Place pineapple and jalapeño on other half. Cover and cook until fish, pineapple, and jalapeño have begun to brown, 3 to 5 minutes. Using thin spatula, flip fish, pineapple, and jalapeño over. Cover and continue to cook until second sides of pineapple and jalapeño are browned and swordfish registers 140 degrees, 3 to 5 minutes. Transfer fish to large platter, flake into pieces, and tent with aluminum foil. Transfer pineapple and jalapeño to cutting board.

5. Clean cooking grate. Place half of tortillas on grill. Grill until softened and speckled with brown spots, 30 to 45 seconds per side. Wrap tortillas in dish towel or foil to keep warm. Repeat with remaining tortillas.

6. When cool enough to handle, finely chop pineapple and jalapeño. Transfer to medium bowl and stir in bell pepper, cilantro, and remaining 4 tablespoons lime juice. Season with salt to taste. Top tortillas with flaked fish, salsa, lettuce, and avocado. Serve with lime wedges and extra cilantro.

Allrecipes variation:

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Cook's Note:
The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Personal Note: Never ever marinate fish more than 2 hours, the fish will begin to cook in the marinade and the finished product will be mushy. Also, 1/2 cup of adobo sauce from the canned chipotle peppers is way to much, it will not be balanced, especially with the chili powder. Start by mincing 1-2 chipotle peppers and add to the other sauce ingredients, and taste to determine how much chili powder you want to add.

Nutritional Information:
Calories: 416 kcal, Fat: 19.2 g, Carbs: 38.5g, Protein: 22.6 g, Cholesterol: 43 mg, Sodium: 644 mg