Grilled Fish Tacos

Ingredients

• 1/8 cup soy sauce
• 1 TBSP liquid smoke
• 1 TBSP ground cumin
• 1/4 cup water
• 2 lbs fish filets (should be firm texture, such as: salmon, mahi-mahi, or sea bass)
• Tortillas (I used Don Pancho's wholewheat from Brookshire's)
• Pico de Gallo or shredded lettuce and chopped tomatoes
Fish Taco Sauce
• 1 cup mayonnaise
• 1/4 cup coconut milk
• 2 tsp Paul Prudhomme seafood seasoning, Old Bay seasoning, or other Cajun spice
• 1/2 cup finely chopped onion
• 1 TBSP spicy mustard
• 1 chopped chipotle or 1 tsp Thai curry paste
• 3 TBSP cilantro pesto (with previous orzo recipe, click here to view)

Instructions

1. In a glass bowl, mix together soy, smoke, cumin, and water for marinade.
2. Pat fish dry and place fish in marinade for 1 hour.
3. Drain and pat dry with paper towels.
4. Grill over medium heat 3-5 minutes per side, depending on the size of the filets.
5. Flake fish and place a small amount in each soft flour tortilla. Top with fish taco sauce, shredded lettuce and chopped tomatoes or pico de gallo.
6. Other additions to marinade could be:granulated garlic, granulated onion, chilies, Worcestershire, ground coriander, fresh lime juice.
Fish Taco Sauce
7. Mix all ingredients and put on tacos.