6 Tablespoons mayonnaise (I like soy-free Vegenaise)
6 Tablespoons whole unsweetened yogurt
1 Tablespoon freshly squeezed lime juice
1 teaspoon hot sauce or ¼ teaspoon ground chipotle powder (optional) (taco on the left has sauce with chipotle powder, taco on the right has sauce without)
pinch of sea salt
Marinade:
¼ cup freshly squeezed lime juice
2 Tablespoons unrefined olive oil
½ teaspoon ground cumin
sea salt and freshly ground black pepper
OR
Dry Rub
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon sea salt
1 pound firm white fish, such as halibut or mahi mahi
Oil (for brushing grill)
8 6-inch corn tortillas, warmed either on grill or heated griddle pan until pliable
Suggested Accompaniments:
Sliced avocado, guacamole, pickled red onion or radishes, shredded napa, savoy or green cabbage or slaw,
fresh pico de gallo (salsa), fresh lime cut into wedges
Instructions
Whisk together ingredients for white sauce and refrigerate until ready to use.
Combine lime juice, oil and cumin in a shallow nonreactive dish small enough to just hold the fish. Add fish and turn to coat in the marinade. Season with salt and pepper and marinate fish at room temperature for 30 minutes. OR mix dry rub spices together and sprinkle on both sides of fish.
Preheat grill to medium-hot. Brush grill grate with oil. Grill fish until just cooked through, about 3-5 minutes per side. Break fish into large pieces.
Fill tortilla with fish and desired accompaniments. Drizzle with white sauce and squeeze fresh lime wedges over tacos.
Recipe by Pamela Salzman at https://pamelasalzman.com/grilled-fish-taco-recipe/