Hanalei Grilled Fish Tacos
- 1 pound firm white fish (mahi mahi or striped bass) 1 tablespoon olive oil 8 soft corn or wheat tortillas
- For the salsa 1 tomato, chopped 1 avocado, diced 1 mango, diced 1 bunch of scallions, chopped and divided Juice of 1/2 lime For the crema 1/2 cup sour cream 1/2 cup mayonnaise 1/2 of chopped scallions bunch Juice of 1/2 lime Salt and pepper to taste Big handful o
- Preheat grill to medium/high. Rub olive oil all over the fish followed by a sprinkling of salt and pepper. Grill fish 3-4 minutes per side. While fish is grilling, wrap tortillas in tin foil and place on the grill in an area away from the direct heat (to heat, not burn them). Remove from heat when fish is finished cooking. While fish is resting, make salsa and crema.
- Salsa: Place tomatoes, avocado, mango and scallions in a bowl. Toss with lime juice and season with salt and pepper.rnrnCrema: Place sour cream, mayo and scallions in a small bowl and toss. Add lime juice and salt and pepper to taste.rnrnTo assemble: Slice fish into 8 pieces. Spread a thin layer of crema on half of a tortilla. Put a few leafy greens on top of the crema, followed by a piece of fish, salsa and a final dollop of crema. Fold the tortilla in half and voila! Fish taco.
white fish, tomato
Taken from food52.com/recipes/23830-hanalei-grilled-fish-tacos (may not work)