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 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 disappoint.

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!

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