Our fish fillets are ready to go on the grill. My husband loves to grill, so this is where I let him take over. The grill needs to be fully preheated to around 400 degrees F. I'm quite sure you could do these on a grill pan indoors if you needed to, as well.
The fish are grilled seasoned side down first so that you can season the "naked side" while the first side cooks. Each side probably takes around 4 - 5 minutes, but will depend on how hot the grill is and the thickness of the fish. The fish are done when they are opaque, fork tender, and flake easily with a fork.
After removing from the grill, the fish need to rest around 5 minutes. This is how gorgeous they will look. And they smell amazing! After the resting period, break them into chunks with a fork or the grilling spatula.
During that 5 minutes resting period, you can warm up and slightly blister the tortillas. If you warm them like this over a flame, please use long handled tongs! I have my fire on about medium. Cold tortillas are just NOT the same! If you have an electric stove, perhaps you can put them into a skillet or on a griddle to warm them.
Call everyone down to dinner, because there is going to be some serious eating going on!
|slightly blistered tortillas
Did I not TELL you?! How gorgeous is this?
Serve your fish tacos with those warm tortillas, some southwestern slaw with the citrus vinaigrette, the grilled fish chunks (obviously), I have some fire roasted corn guacamole in there, and some Mexican Crema drizzled on top. And then... serve with some lime wedges to squeeze over the top!
Did I make a point of telling you that you may need extras?
I used the fajita sized tortillas this time. They are probably the smallest of the varieties out in the markets (about the size of your outstretched hand, including your fingers). You can probably count on two tacos per adult if you use this size. I find this size easier to eat and manage, and certainly more kid friendly.