Barbecued Fish Tacos
By Diane Rossen Worthington
I remember the first time I tasted a fish taco in
Fish tacos from
Every year, I like to serve a barbecued dish for
P.S. If your dad loves to barbecue, give him the latest bible on grilling, "Fire It Up," by
Grilled Baja Fish Tacos with Fiesta Slaw
1 cup finely shredded green cabbage
1 cup thinly sliced radishes
1/2 cup finely chopped green onion
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
Salt and pepper
1 pound skinless mahi mahi, pompano, yellow snapper, halibut, or cod fillet, about 3/4 inch thick
8 flour tortillas, about 6 inches in diameter, warmed
1 cup crema or sour cream
1. To make the slaw, combine the cabbage, radishes, green onion, and cilantro in a large bowl. In a small bowl, whisk the juices and oil together, then season to taste. Pour over the vegetables and toss to blend.
2. Prepare a very hot charcoal fire or preheat a gas grill to high (450 F to 500 F).
3. Brush the fish with oil and season to taste.
4. Grill the fish for 3 to 4 minutes per side, using a fish spatula to turn it once. The fish is done when it begins to flake when tested with the tip of a small knife in the thickest part.
5. Transfer the fish to a serving platter. Top with the slaw. Pass the warm tortillas and crema at the table.
6. To serve, place a spoonful of fish and slaw in the center of a warm flour tortilla and dollop with crema.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.
Article: Copyright © Tribune Media Services, Inc.
Recipes: "Barbecued Fish Tacos"
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