Grilled Fish Tacos

 

 

1½ pounds halibut (½ inch thick cut into 2 or 3 pieces)

Salt and pepper

12 warm corn tortillas

Cabbage Relish

Papaya-Mango Salsa (optional)

½ cup sour cream

Lime wedges

 

1.            Rinse fish and pat dry.

2.             Place on a grill on a gas grill set at high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

3.             Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.

4.            Transfer fish to a platter. Season to taste with salt and pepper.

  

To assemble each taco, stack 2 tortillas; add chunks of fish, relish, and sour cream. Squeeze lime over filling, fold tortillas, and eat.

To Prepare Tortillas

1.              Preheat the oven to 250°F.

2.              Line a baking sheet with baker’s parchment and put 6 stacks of 2 tortillas each on top.

3.              Lay another piece of parchment on top, then cover the pan with aluminum foil, crimping the edges to create a seal. Warm the tortillas in the oven while the fish is grilling.

 

Cabbage Relish

1 cup thinly sliced red cabbage

½ cup thinly sliced green cabbage

½ cup thinly sliced onion

2 tablespoons minced fresh jalapeño chilies

½ cup distilled white vinegar

½ teaspoon salt

 

1.   In a bowl, mix cabbages, onion, chilies, vinegar, 1½ cups water, and salt. Let stand about 30 minutes. Lift out with a slotted spoon to serve.

 

Papaya-Mango Salsa

 1 cup diced papaya

½ cup diced mango

½ cup diced red bell pepper

1 tablespoon minced fresh jalapeño chili

1 tablespoon chopped fresh cilantro

2 tablespoons lime juice

Salt

 

1.  In a bowl, mix papaya, mango, bell pepper, chili, cilantro, and lime juice.

2.  Add salt to taste.