These fish tacos are a favorite in our house. Mom and Dad discovered this fish marinate recipe when they were is Alaska on a fishing trip, and ever since then we've been enjoying it. I think it's about time that we let out the secret ;)
You can't beat cooking white fish this way, it's really the best thing ever! The flavor of the marinate is perfectly balanced. You cook this fish outside on the grill (tinfoil dinner style) which is a plus because you don't even need to heat up the house, we're all about that over here when it's boiling in the summer.
To cook the fish, you marinate it for at least an hour and then cook it in the marinate, which keeps it moist and flavorful. The end result is a fall-apart tender and delicious fish that is perfect to eat alone or to add into tacos like we did here. Enjoy!
Tinfoil Grilled Fish Tacos
4-4 oz. pieces of white fish1 cup olive oil
1/2 cup orange juice
1/2 cup white wine
1 Tablespoon lemon pepper
1 Tablespoon salt
3 cloves garlic, minced
1/8 cup or 1 1/2 teaspoon dried basil
10, 6 inch corn tortillas
1/2 head of cabbage, cleaned and sliced
1-2 fresh tomatoes, diced
2 cups grated queso fresco or cheddar cheese
Salsa and cilantro dressing (optional)
Place fish in a large pan lined with tinfoil.
In a small bowl combine olive oil, orange juice, white wine, lemon pepper, salt, garlic, and basil.
Pour marinade mixture over fish and let marinade for at least 1 hour.
After marinated, wrap tinfoil over fish (keeping the marinade in the foil) and place foil directly on a hot grill (around 400 degrees).
Cook fish for 10-20 minutes or until fish is tender and flaky. The fish is done when it falls apart and is no longer transparent.
Assemble tacos in cooked tortillas starting with fish, following with cabbage, tomatoes, cheese, and ending with cilantro sprigs and a drizzle of salsa and cilantro dressing.