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Grilled Fish Tacos
Grilled Fish Tacos
Category
MAIN COURSES
Servings
6
Ingredients
2 TBS. tomato paste
½ cup orange juice
2 TBS. lime juice
2 TBS. vegetable oil
1 TBS. dried ancho chile powder
2 tsp. annatto
1 tsp. Mexican oregano
1 tsp. ground coriander
2 garlic cloves, minced
1 tsp. salt
2 lbs. firm fish, such as swordfish, mahi-mahi, tuna or halibut, cut in 1-inch strips
2 c. large pineapple chunks
1 jalapeno chile
1 red bell pepper, stemmed, seeded and cut into ¼ inch pieces
2 TBS. minced fresh cilantro
1 thinly-sliced peeled avocado
4 TBSP lime juice
Lettuce
Lime wedges
Marinade
Taco Filling
Directions
Heat oil, ancho chile powder and annatto in small skillet over medium heat, stirring constantly, 2-3 minutes (bubbles should form). Add oregano, coriander, garlic and salt, cook until fragrant, about 30 seconds longer. Add tomato paste and combine with spices. Stir in orange and lime juice. Cook, stirring constantly, until thoroughly mixed and reduced slightly. Transfer to large bowl and cool for 15 minutes.
Marinate fish in marinade for 30 minutes to 2 hours.
Heat grill and oil grate with well-oiled paper towels or brush. Place fish on half of grill and pineapple chunks and jalapeno on the other half. Cover and cook until fish, pineapple and jalapeno have started to brown, 3-5 minutes. Flip them over and cook another 3-5 minutes. Fish should be at 140 Degrees. Transfer fish to large platter and flake into pieces, tent with aluminum foil.
Heat 18 6-inch corn tortillas and keep warm.
Finely chop pineapple and jalapeno. Stir in medium bowl with bell pepper, cilantro, lime juice and salt to taste. Assemble tacos and serve with lime wedges and extra cilantro.
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