When I was at the beach with Luke a few weeks ago we bought some fresh fish from a little roadside market and made some absolutely fantastic fish tacos. Now, if you read this blog with any kind of regularity you know that I love Mexican food, and you can probably guess that I’ve had a fair number of fish tacos, so when I say these are the best fish tacos I’ve ever had, you should take it seriously.
This tacos combine fresh juicy fish, a Corona-lime marinade, and a spicy, creamy coleslaw. You’ll want to grill up a big batch and pretend you’re at the beach!
Start by throwing some Corona, lime juice and zest, cilantro, cumin, chile powder, and garlic in a bowl and then add the fish.
While that’s marinading stir together some mayo, sriracha, lime, peper, and coleslaw mix (or you chop up your own cabbage and carrots if you’re a lot more ambitious than I am).
After the fish is done marinading reduce your marinade into a delicious sauce and fire up your grill. Then place the fish skin side down on the grill.
Spoon some marinade over top of the fish.
Flip it just once to char the other side, adding more marinade, and add your tortillas to the grill to warm them up.
Build your tacos by putting some fish on a tortilla, spooning some extra marinade onto the fish and topping with sliced avocado, slaw, and extra sriracha.
Serve them up with some fresh fruit and an ice cold beverage and you’ve got a perfect meal!
Grilled Fresh Fish Tacos with Sriracha Slaw
For the Tacos:
1 pound fresh Mahi-Mahi
6 flour tortillas
1 avocado – sliced
For the marinade:
24 ounces Corona
1 lime – juice and zest
2 tablespoons fresh cilantro
2 teaspoons cumin
2 teaspoons chile powder
2 cloves garlic – minced
For the slaw:
8 ounces shredded slaw mix
1/3 cup mayonnaise
1 lime – juiced
1 tablespoon Sriracha (adjust to taste)
1 teaspoon pepper
– Combine the ingredients for the marinade in a bowl
– Add the fish and let marinade for about 1 hour
– Meanwhile, prepare the slaw by combining the mayo, lime, sriracha, and pepper in a bowl
– Stir in the cabbage and refrigerate until ready to serve
– After the fish has marinaded for 1 hour, remove the fish, pour the marinade into a saucepan, and cook until reduced by about half (about 15 minutes)
– Start the charcoal and prepare your grill – you’re ready to start cooking when most of your coals have just ashed over, but some are still not ashed yet
– Place the fish on the grill skin side down and spoon some of the reduced marinade over top
– When the fish is almost cooked through, flip to get grill marks on the other side, spoon more marinade over top
– Toss the tortillas onto the cooler area of the grill to warm
– Place the tortillas on a plate, top with fish, extra marinade, slaw, avocado, and extra sriracha as desired
– Serve and enjoy!
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