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Grilled Fish Tacos




Grilled items for taco fillings are quick and easy to prepare. Shrimp, fish, chicken, and thin cuts of beef are all grilled quickly. Even leftover pulled pork goes well. Pico de Gayo can be homemade, or most stores now carry freshly made that is quite good. Corn tortillas would be traditional, but flour tortillas are acceptable. My son in Houston brings us Butter Tortillas from the HEB grocery (they freeze well) and they are to die for. Any fish can be used, but I do not recommend salmon or tuna. For this recipe I use frozen mahi mahi.


2 pounds fish fillets

Olive oil for brushing

Salt and pepper to taste

Sliced avocados

4 tortillas, corn or flour


Prepare the Pico de Gayo (recipe follows) or purchase store-bought. Prepare the Cilantro Mayonnaise (recipe follows). Prepare the grill for hot direst cooking. Brush the fish with oil and season with salt and pepper. To provide extra flavor I used both my Creole Seasoned Salt and Creole seasoning.





Warm the tortillas according to instructions on the package. Grill the fish for 4 minutes per side directly over the fire. Thin fillets may require less cooking time.





Spread each tortilla with Cilantro Mayonnaise, lay fish on top, and top with Pico de Gayo and avocado.


Pico de Gayo

2 medium tomatoes, diced

1/4 medium red onion, diced

1 – 3 Serrano chilies, minced

1/4 cup chopped fresh cilantro

1 green onion, white and green, sliced

1 teaspoon salt

Juice of 1/2 lime


Combine all ingredients and mix well. Let stand at room temperature for 30 minutes,


Cilantro Mayonnaise

3/4 cup lite mayonnaise

3/4 cup chopped fresh cilantro

Additional cilantro optional


Combine in a blender and pulse to combine.

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