Grilled Fish Tacos

Dinner is served - some assembly required.

I love taco night.  No need to worry about pleasing everyone's taste buds.  Everyone creates their their own individual taco and everyone's happy. 

I've made lots of fish tacos - You could say that I'm slightly obsessed with them.  I have a lot of fish taco recipes that I love and I wasn't really looking for another but when Cook's Illustrated publishes a recipe for Fish Tacos - I just can't pass up the opportunity to try it.  And as you might imagine - it did not dissapoint.

Grilled Fish Tacos
3 Tablespoons olive oil
1/2 Tablespoon ancho chili powder
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon salt
1 clove garlic, smashed
2 Tablespoons tomato paste
1/2 cup orange juice
1 lime, juiced
2 pounds fish filets (I used flounder)
1/2 pineapple, sliced thin
1 bell pepper
corn tortillas
1/2 avocado









Heat oil in skillet.  Add chili powder and heat until bubbles form.











Stir in oregano, coriander, garlic, salt and tomato paste. 









Stir in orange juice and lime juice.

Pour into a glass baking dish.  Add fish and toss to coat.  Cover and refrigerate 15 minutes to 2 hours.

Brush pineapple slices with oil.

Place on a hot grill along with fish.

Remove fish and pineapple from grill.

 
Brush bell pepper with oil and place on grill until blackened.

Wrap tortillas in foil and place on grill to warm.

Flake fish into a bowl for serving. 

Place grilled pineapple in a bowl for serving.

Slice pepper for serving.  (I decided not to peel mine but you certainly could.)

Slice avocado.

Add a bowl of salsa to your table.







Place bowls on the table and let your family start to create the perfect taco.

As for me, it's fish, peppers, avocado and salsa - pineapple on the side.

Ciao!