Grilled Fish Tacos With Rubios Sauce

• Fish Marinade:
• 1 cup seeded and chopped tomatoes (about 1/2 pound)
• 3 scallions, thinly sliced
• 2 fresh or pickled jalapeno chilies seeded and minced
• 2 tablespoons fresh lime juice
• 2 tablespoons white-wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons fresh cilantro, chopped
• 1 1/2 pounds of firm fleshed white fish (striped bass, halibut, tilapia)
• Rubios Sauce:
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 teaspoon cumin
• 1/2 teaspoon chopped fresh dill
• 1/4 teaspoon cayenne
• juice of 1 lime
• salt to taste
• 15 small corn tortillas
• Fixings:
• 1 1/2 cups red cabbage, thinly chopped
• 2 avocados, sliced or 1 cup of your favorite guacamole
• 1 cup of fresh tomatoes, chopped or your favorite salsa
• 1 cup grated sharp cheddar cheese
• 1/2 cup cilantro, chopped

1. In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.
2. Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.
3. Wrap groups of 5 corn tortillas in aluminum foil.
4. Place an oiled hinged fish grate onto a large plate. Transfer the fish from the marinade and place into the grate. (The plate underneath prevents the marinade from dripping). Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque, about 5 minutes per side. While fish is cooking, place the foil-wrapped tortillas on the grill to warm.
5. Set up a buffet with all of the fixings, the tortillas and the fish.

marinade, tomatoes, scallions, chilies, lime juice, whitewine vinegar, olive oil, fresh cilantro, white fish, rubios sauce, plain yogurt, mayonnaise, cumin, dill, cayenne, lime, salt, corn tortillas, red cabbage, avocados, tomatoes, cheddar cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-fish-tacos-with-rubios-sauce-1242769 (may not work)