Fish Tacos on the Grill

I'm thinking a little break from the kitchen on Labor Day sounds about right. Everyone else is taking the day off, why not the Dancing Cook too?


Fish Tacos on the Grill is just what was in order on such a fine late summer day. Less cooking always means more dancing, right?

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Here's what you'll need:

1 1/2 lbs white fish of any variety (I used Mahi Mahi thanks to the super sale at the store)
1/2 tsp ground cumin
1/4 tsp garlic salt
butter or your favorite butter substitute

1/2 head green cabbage, shredded
2 Tbs mayonnaise
juice from 1/2 of a lime

corn tortillas

(Side dishes - corn on the cob, refried beans)
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Preparation:

Start by getting the grill going. Make it nice 'n' hot in there.

Prepare the cabbage salsa. Shred 1/2 head of green cabbage by finely slicing the cross section. Add 2 Tbs mayonnaise and juice from 1/2 of a lime. Mix wildly.

Cover and place in the refrigerator to allow the flavors to meld while you prepare the fish.

Since the fish will be cooked on the grill, grab a hearty ol' metal baking dish and lightly grease the bottom.

Place fish fillets (skin side down, of course) in the pan.

Mix together the cumin and garlic salt. Sprinkle on top of little fishy. Place small bits of butter down the center of each fillet.

Find another ol' metal baking dish and grab your corn tortillas. Place the whole stack of them in the pan, place a touch of water in there and cover with tin foil.

Make your way out to the grill (just don't trip over the plastic dinosaur village in the middle of your kitchen floor) and place the two pans containing fish and tortillas directly on the grill. Close the lid.

Cook approximately 10 minutes or so, until fish flakes easily. Check often as not to overcook the fish, which can be easy to do when you're taking turns with your six year old jumping on the trampoline.

When the fish is done, so will be your refried beans and corn on the cob that are on the stovetop inside.

Bring fish and tortillas back inside and assemble tacos.


First place salsa down, then chunks of fish.


Tada! It's done. And it's tasty, folks.