My husband HATES fish, I LOVE it. Fish tacos are one of my favorite things to order when we go out to eat, but I wanted to find a way to eat them at home. I had to come up with a recipe my husband would love as much as me, and this recipe won. It has become one of our favorite meals during the summer, as well as a great meal to entertain with. Our guests always rave and it’s so simple to put together…a WIN WIN!
6 4-5oz filets of a firm white fish (we usually go with tilapia but cod, halibut, and Mahi Mahi work great as well)
2 tablespoons Wildtree Natural Grapeseed oil or canola oil
1 teaspoon salt
1 teaspoon pepper
12 corn tortillas (I LOVE Trader Joe’s corn tortillas – only 3 ingredients!)
Avocado Salsa Topping:
3 large avocados cut into large chunks
2 large tomatoes cut into large chunks
1 small onion finely chopped
1 tablespoon fresh minced garlic (the jarred variety is fine)
1-2 jalapenos finely chopped (remove seeds for a milder flavor)
Juice of 2 limes
1 teaspoon salt
2 tablespoons chopped cilantro
Heat your grill to medium high (around 400˚).
While grill is preheating, put together the avocado salsa by combining the ingredients in a large bowl. Gently toss and let flavor marinate until serving time.
Prepare the fish for the grill by lightly coating with oil and seasoning with salt and pepper. To prevent sticking, grill fish on top of a piece of aluminum foil or use a fish basket made for the grill. Grill 4-5 minutes per side or until fish is opaque and flaky. When fish is nearly done, warm the corn tortillas on the grill to bring out the flavor and soften before eating.
Serve your fish tacos with a margarita and a delicious side of spicy black beans.