grilled fish tacos, delicious summer grub

I finally got around to making grilled fish tacos again, but my camera battery was dead, so I borrowed this pic from Pink of Perfection. While there seems to be a lot of prep for fish tacos (sauces and toppings), they are so worth it!

My fish (Swai) marinade is super simple: 

fresh lime juice; about 1 T for 2 fillets

¼ tsp. garlic oil

1 tsp. chipotle powder

about 1½-2 tsp. veg oil

Let the fish marinate at least 1 hour.

Grill at medium heat, 300° to 400°, 2 to 3 minutes on each side. 

You can steam the corn tortillas in a microwave safe dish with a lid.  Dampen a dish towel, place inside the dish.  Wrap the tortillas in the dish towel and heat at 50% power for 4 minutes.  Warming them on the grill is also great.

We topped the tacos with cilantro, avocado, grape tomatoes, Cotijo and tomatillo salsa.

Tomatillo Salsa

3-4 tomatillos

¼ to ½ of a jalapeno, depending on how much heat you like

Juice from ½ a lime

½ C cilantro

1 clove of garlic

6 grape tomatoes

S & P to season

Blend all ingredients in a small processor or blender.

I also made Guy Fieri Grilled Drunken Shrimp Tacos, soooo good.

Enjoy!