Grilled Fish Tacos

Tonight we're having homemade grilled fish tacos. I'm pretty sure we started making fish tacos when we lived on the east coast but after moving out West, and especially to San Diego, they have become a staple food.

Usually we just cook our fish up without really seasoning it and then throw it into the corn tortilla with all the other fixings. But tonight, I wanted to try it a little bit different. Not too long ago I came across a post on Our Best Bites about both grilled and fried fish tacos. Within that post there was a recipe for Cilantro-Lime Vinaigrette and I can't believe it's taken me this long to actually try it out. It was delicious and just the right flavor to throw into our tacos.

Since Marc was late coming home from work I had plenty of time to marinate and cook the fish and make sure all the toppings were ready to go. To go in the tortillas we had grilled mahi mahi, pico de gallo, lime-cumin yogurt sauce, shredded cabbage, and sliced avocado. And on the side we had corn on the cob and black beans. Mmmm, mmm! I wish I had taken some photos but with it being so late I didn't quite get around to it before the tacos were demolished.

Cilantro-Lime Vinaigrette

• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 3 tsp minced garlic (4-5 cloves)
• 1/2 tsp salt
• 2 tsp sugar
• 1 cup canola oil
• 1/2 cup chopped cilantro

Put the lime, vinegar, garlic, salt and sugar in the blender and blend on low speed. Pour in the canola oil and add cilantro. Continue to blend until cilantro is in small pieces.

Lime-Cumin Yogurt Sauce

• 1/2 cup greek yogurt
• 1/2 tsp ground cumin
• hot sauce to taste
• juice of 1 lime

Mix all ingredients together until smooth. Adjust seasoning as needed.


**Photos of Day 2 fish tacos