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BBQ Fish Tacos

BBQ Fish Taco

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BBQ Fish Tacos
2nd June, 2017

I still remember when I had my first fish taco and I was in heaven. The fish that time had been deep fried in savoury breadcrumbs and served with a spicy piquant sauce with lightly marinated cabbage.

Can you do fish tacos on the BBQ given that fish has a propensity to flake and fall apart? Of course you can…

Ingredients

  • 1 pound hake
  • For the marinade
  • 150g finely chopped onion
  • 30g chopped fresh coriander
  • 60mls olive oil
  • 3 tbsp lime juice, divided
  • 3 tbsp orange juice
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • Coarse sea salt
  • For the dressing
  • 250mls mayonnaise
  • 1 tbsp milk
  • 2 tbsp lime juice
  • To serve with
  • 150g finely chopped onion
  • 70g chopped fresh coriander
  • 2 avocados, cubed
  • Lime wedges
  • Corn tortillas

    Method

    To reduce the chance of the fish breaking apart on the grill we’ll need to marinate it first to help firm up the flesh.

    Mix together 150g of the onion, 30g of the coriander, 3 tablespoons lime juice, all the orange juice, all the olive oil and all the garlic and oregano into medium bowl.

    Sprinkle the fish with coarse sea salt and pepper on both sides and put half the onion mixture at the base of a dish big enough to hold the fish.

    Arrange the fish on top onion mixture and then place the remaining onion mixture over fish.

    Cover with cling film and marinate for 30 minutes with a weighted plate on top.

    Then turn the fish over; recover with the weighted plate on top and marinate for another 30 minutes.

    To make the dressing, whisk the mayonnaise with the milk and the remaining 2 tablespoons lime juice in small bowl.

    When the BBQ is ready, give the BBQ grills a quick brush with oil to stop the fish sticking and grill fish for about 4 to 5 minutes per side.

    Follow the instructions on the pack for your corn tortillas

    To serve, break up the fish into medium sized pieces and garnish the plate with the remaining chopped onion, chopped coriander, avocados and lime wedges.

    Serve with the lime mayo dressing