Summer is on the way and if you haven’t noticed by now, I’m kind of obsessed with grilling. And these Baja Fish Tacos are the perfect light and refreshing summer supper. They involves a few components but they are quick and easy to throw together and totally worth the work. Even better, the sauces can be mixed up hours ahead of time and refrigerated and the veggies can be chopped so all you have to do is grill the fish then assemble.
The sauces are just delicious together…the avocado is thick and creamy while the mayo sauce is thin and tangy. I love the crunch of the cabbage (or lettuce if you don’t have cabbage on hand) and when it combines with the mayo sauce it tastes a bit like coleslaw. It’s so refreshing with the light, grilled fish.
- Fish: 4 (6- 8-ounce) mahimahi fillets, I used tilapia
- olive oil
- salt and freshly ground pepper
- juice of 1 lime
- Flesh of 2 medium-ripe avocados
- juice of 1 lime
- handful of fresh cilantro leaves
- pinch of cayenne pepper
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1 1/2 tablespoons water
- 10 to 12 (6-inch) soft flour tortillas
- 1 small head cabbage, shredded
- 2 medium tomatoes, diced
- 4 scallions, thinly sliced
- Preheat a grill to high. Drizzle fish on both sides with olive oil ans sprinkle with salt and pepper. Grill 5 to 7 minutes per side, or until opaque. Remove from heat and drizzle with lime juice.
- In a small food processor or blender, process avocado, lime juice, cilantro and cayenne until smooth, the consistency of thick cream. (Add water to thin, if necessary.) Transfer to a bowl and set aside.
- Place tortillas on top grill rack and heat through, 30 to 60 seconds. Arrange food on a table for self-service. To assemble, hold a tortilla in your hand and spread a spoonful of avocado sauce on it. Add some fish and drizzle with tangy mayo sauce. Top with cabbage, tomatoes, and scallions.