Grilled Fish Tacos
Paprika and coriander give meaty white fish like mahi-mahi, swordfish, kingfish tons of impact, but the real star here is the lime-laced herb salad, which makes every bite pop.
Ingredients
3 limes
¼ cup grapeseed or canola oil
1 packed cup coriander leaves, chopped (from about half a bunch)
1 packed cup fresh mint, parsley or basil leaves, or a combination, chopped
½ teaspoon salt, plus more for seasoning
½ teaspoon paprika
½ teaspoon ground coriander
4 boneless white fish fillets
8 corn tortillas
Mexican crema or crème fraîche, for serving
Method
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Step 1
Finely zest the limes into a medium bowl. Remove the peel and pith from each lime. Discard the peel and pith, and cut the flesh into rounds. Chop into small pieces and add to the bowl. Set aside, along with 1 tablespoon vegetable or grapeseed oil and the chopped herbs. (You’ll add them right before serving.)
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Step 2
Move the oevn rack to less than 6 inches from the flame or coil, and heat grill to high. Place the fish fillets in a flat, ovenproof dish. Combine the remaining 3 tablespoons of oil, salt, paprika and coriander in a small bowl. Drizzle all over the fish, rubbing to make sure all surfaces are coated. Grill until fish is crispy golden brown around the edges and just cooked through, about 5 to 6 minutes (do not overcook).
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Step 3
Meanwhile, lay out the tortillas in an even layer (overlapping slightly) on a baking sheet. Remove from the fish from the oven, and immediately toast the tortillas under the grill until golden around the edges, about 2 minutes. Flip and toast 30 seconds to 1 minute more. (These are warm and pliable right out the oven, but crisp up as they cool. Wrap in a clean kitchen towel to keep soft.)
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Step 4
Toss together the lime zest, lime flesh, herbs and oil and season with salt. Break each fish fillet in half with a fork or spoon to make 8 portions, and fill each tortilla with fish and herb salad. Drizzle or serve with crema.