Between all my vacations (see a recap of my July adventures to Portland and Minnesota) and social commitments, it seems like summer has flown by. Now that it's August, I want to make sure to enjoy these last weeks of summer to the fullest. That means taking advantage of all the great local produce and spending a lot of time outdoors. These fish tacos are the perfect meal for a warm, late summer night, spent lingering in my backyard by the grill. I used mahi mahi, but you can try making them with your favorite fish or even use grilled shrimp.
Grilled Mahi Mahi Tacos with Spicy Crema:
- Sprinkle both sides of a 1/2 lb. piece of mahi mahi with your favorite Mexican seasoning blend* and salt and pepper, as needed.
- Grill fish over a hot, oiled grill for 3-4 minutes per side.
- During the last minute of cooking time, add 4 flour tortillas to the grill, flipping once.
- Meanwhile, combine 2 tbsp. sour cream with several dashes of Cholula hot sauce,** salt, pepper, and the juice of half a lime.
- Shred/ dice the cooked fish into bite-size pieces.
- Fill tortillas with fish, shredded lettuce, and drizzle with crema.
- Serve tacos with extra lime wedges and hot sauce.
Serves two
*I like Williams Sonoma Chili Lime Rub featured here.
**Or your favorite hot sauce. Adjust amount to your liking.
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