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Grilled Fish Tacos

Makes 24 tacos

• 1 1/2 pounds boneless, skinless white fish fillets
• 24 corn tortillas, warmed

MARINADE

• 2 tablespoons finely diced white onion
• 2 tablespoons olive oil
• 2 tablespoons fresh-squeezed lime juice
• 2 tablespoons fresh-squeezed orange juice
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon chopped cilantro
• 1 teaspoon minced garlic
• 1/2 teaspoon whole Mexican oregano, rubbed to a powder
• 1/4 teaspoon kosher salt

TOPPINGS

• Diced avocado or guacamole
• Lime wedges
• Mango salsa (see accompanying recipe)
• Bottled hot sauce
• Pico de gallo
• Shredded white cabbage
• Cilantro sprigs
• Diced white onions

In a glass or ceramic bowl, combine all of the marinade ingredients. Cut the fish into several large pieces and add them to the marinade. Cover and refrigerate the fish for 1 to 3 hours. While the fish is marinating, prepare the salsas and condiments.

Drain the fish and discard the marinade. When ready to cook, preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook. Remove the fish to a platter and break into chunks to serve. Keep the fish loosely covered. Arrange the fish and the toppings of your choice on a table.

To assemble the tacos, hold a tortilla in your hand and add a spoonful of avocado or guacamole. Add a few pices of fish, a squeeze of lime, some mango salsa and hot sauce; finish with the toppings of your choice.

(From “ Baja! Cooking on the Edge ” by Deborah Schneider, Rodale.)

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