Fire-Grilled Fish Tacos
This fiery twist on fish is a versatile dish, which means there are a variety of ways to kick up this recipe. Red and green peppers, hot sauce, and salsa are called for in the recipe, but don’t stop there! Try this dish with jalapeños, habanero peppers, Sriracha sauce, or whatever other spicy ingredients you desire.
Serves 4
2 cups chopped white onion
3⁄4 cup chopped fresh cilantro
1⁄4 cup olive oil
3 tablespoons lime juice
3 tablespoons freshly squeezed orange juice
2 tablespoons hot sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 pound tilapia, or other fish of your choice
1 teaspoon sea salt and black pepper
4 Cauliflower or Coconut Flour Tortillas (see recipes for the Spicy Chicken Tacos with Cauliflower Tortillas and Spicy Beef Tacos with Coconut Flour Tortillas)
2 avocados, peeled and sliced
1 red and 1 green bell pepper, thinly sliced
1⁄2 small head cabbage, thinly sliced
Slow-Cooked Spicy Salsa (see Chapter 6), or jarred
Lime wedges, for garnish
- Stir 1 cup onion, 1⁄4 cup cilantro, oil, lime juice, orange juice, hot sauce, garlic, and oregano in medium bowl. Sprinkle fish with sea salt and pepper. Spread half of the onion mixture over the bottom of a 9″ × 13″ glass baking dish.
- Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill for about 1 hour, flipping halfway through.
- Grill fish on medium-high heat until just opaque in the center, 3–5 minutes per side. Lightly char the (coconut or cauliflower) tortillas.
- Chop the cooked fish, and place on a serving platter with tortillas, remaining 1 cup chopped onion, remaining 1⁄2 cup cilantro, avocados, red and green peppers, cabbage, salsa, and lime wedges.
