Title: Grilled Fish Tacos
Categories: Seafood
Yield: 1 Servings
Recipe by: Rich McCormack Marinate shark or fish fillets
(tuna, swordfish, halibut, mahi-mahi, or whatever) in lime juice and salsa
picante (as "picante" as you wish) for about 30 minutes. Grill the fillets
on a charcoal, electric, or gas BBQ grill (or a ribbed cast iron "grilling"
pan on a stove top), sprinkling both sides with Rich's pico de gallo spice
mix (see above) during the grilling. The grill can be brushed with olive,
corn, or peanut oil to keep the fish from sticking. When done, slice the
fish into approx. 1/2 inch slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or relatives
from out of the So. Calif. area, I usually get some sort of a response such
as "you ain't gonna put no fish on MY taco." But those who try 'em usually
like 'em...
BTW -- Have you ever tried fish enchiladas? Mmmmm...mmm, muy bueno