Ingredients
- Fish Tacos
- 1/2 cup cilantro, roughly chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 small Serrano chili, seeds removed, and chopped
- 1/2 teaspoon kosher salt
- lime, zest
- 1/4 cup olive oil
- 1/2 lb fish white fish, used rock cod
- Cucumber Salad
- 1 cucumber, peeled, sliced thinly, seeds removed
- 2 tomatoes, cut into small pieces
- 5 green onions, sliced thinly
- handful cilantro, torn
- 1/2 lime, juiced
- 1 small green chili, seeded, sliced thinly
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- corn tortillas
Preparation
Step 1
Fish Tacos
Place all of the spices into a food processor, while it is running, drizzle in olive oil. Mixture will be paste like.
Coat fish with the spicy mixture, and let sit, at room temperature, for 30 minutes.
Preheat your grill according to the directions that it came with.
Place the fish in a fish basket. Place on the hot grill.
Cook for 5 minutes.
Flip over, and cook for another 3 - 5 minutes until the flesh flakes.
Remove from the heat and let sit for 3 minutes.
Remove from the grill basket and cut into pieces.
While the fish is cooking, make the cucumber salad and place the tortillas in a warm oven, to warm through; about 5 - 10 minutes.
To serve, put a layer of fish on a tortilla, add some of the cucumber salad, and eat.
Cucumber Salad
Cut the cucumber lengthwise.
Peel the tough outer skin, scoop out the seeds, and slice into thin slices.
Put into a bowl with everything but the cilantro leaves. Stir.
Just before serving stir in the cilantro leaves.