Grilled Fish Tacos with Chipotle MayonnaiseAngie McGowan
We had taco night early this week, and had my favorite kind of tacos – fish tacos. Instead of making deep-fried battered fish, I grilled my fish to make it a little more healthy. I made a very short acting marinade with fresh lime juice, chipotle chili powder and garlic. I grilled them on my indoor grill, so it was really quick and easy. I added some chipotle mayonnaise for more spice and some fresh crunchy vegetables.
For these tacos I used Alaskan Pollock, because it was on sale. It was really good in this dish, but Alaskan Pollock is a bit too tender and flaky for grilling. It falls apart easily. I grilled it on my Cuisinart indoor grill, so it was easy to remove from the grill. It would not have made it on the outdoor grill though. Mahi mahi or grouper would have been a much better choice.
Grilled Fish Tacos with Chipotle Mayonnaise
For the fish
2 lbs firm white fish like Mahi Mahi or Grouper
the juice of 2 limes
1 teaspoon chipotle chili powder
1 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
For the mayonnaise
1/2 cup mayonnaise
1 chipotle jalapeno, chopped fine and 2 teaspoons adobo sauce (from a can of Chipotles en adobo, smoked jalapenos in spicy red sauce)
Shredded iceberg lettuce
chopped fresh cilantro
1. Preheat grill. Add fish, lime juice and other ingredients to a large bowl and let marinate for about 15 minutes.
2. Prepare other ingredients for tacos: shredded iceberg lettuce, chopped tomatoes, onions, and cilantro. Add ingredients for mayonnaise to a bowl and mix well. Set aside.
3. Add fish to grill and cook until firm.
4. Assemble tacos with shredded lettuce, chopped tomato, onion and cilantro. Add grilled fish and top with chipotle mayonnaise.
Tip: Be sure to only marinate for a short time, or you’ll end up with ceviche.
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