Grilled Fish Tacos
Just like you’d find in a small Mexican fishing village

5 Tbsp fresh lime juice, divided
1 bunch scallions, thinly sliced
¾ cup chopped fresh cilantro, divided
2 Tbsp Tequila
2 Tbsp extra-virgin olive oil
2 Tbsp Urban Accents Fisherman’s Wharf
1 lb tilapia, sea bass, red snapper or grouper fillets
1 cup mayonnaise
1 Tbsp milk
Flour tortillas
2 avocados, peeled, pitted, thinly sliced
2 cups finely sliced Napa cabbage
Salsa Verde

 

In small bowl, combine 3 Tbsp lime juice, scallions, ¼ cup cilantro, Tequila and oil.  Sprinkle fish with Fisherman’s Wharf and place in glass baking dish (I prefer a meatier fish like red snapper or grouper).   Spoon mixture over fish; cover and chill for 15 minutes.  Whisk mayonnaise, milk and remaining 2 Tbsp lime juice together in small bowl.   

Brush grill grate with oil and preheat for medium-high heat.  Grill fillets until just opaque in center, 3-5 minutes per side.  Grill tortillas until slightly charred about 10 seconds per side.

Coarsely chop fish; place on platter.  Serve with tortillas, lime mayonnaise, avocado, cabbage, remaining cilantro and Salsa Verde.
 
Served Best: Warm
Prep Time: 15-20 minutes
Cook Time: 10 minutes
Serves: 4