Grilled-Fish Tacos

Name: Grilled-Fish Tacos
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 medium red onion; 1/2 cup cider vinegar; 1/4 cup sugar; 7 tablespoons fresh lime juice, divided; 1/4 cup chopped cilantro; 1 tablespoon olive oil; 1 1/4 pound (1-inch-thick) skinless mahimahi fillet or tuna steak, cut into 12 pieces; 2/3 cup mayonnaise; 2/3 cup crema or sour cream; 12 (6-inch) corn tortillas; 6 to 8 radishes; 1 to 2 (6- to 8-ounce) firm-ripe avocados; 4 cups thinly sliced green cabbage (1/2 small head); Equipment: an adjustable-blade slicer; 12 (6- to 8-inch) wooden skewers, soaked in water 30 minutes; Accompaniment: lime wedges

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

By Melissa Roberts and Maggie Ruggiero

August 10, 2007

Photo by Romulo Yanes

Cooks' Note

If you aren't able to grill outdoors, cook fish in a lightly oiled large (2-burner) ridged grill pan. Warm tortillas in foil packages in grill pan 2 to 3 minutes or in a 300°F oven 10 minutes.

Recipe notes

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