Generally when you mention "fish tacos" to most people, they turn up their nose and shake their head. However, if they're done right they can be really good.
I first had fish tacos in California a number of years ago. It's basically a broiled, grilled or steamed white fish in a soft corn or flour taco shell with regular taco toppings on it. I don't care for cheese on my fish tacos, usually just putting salsa or pico de gallo on them and a little squirt of lime.
There was a place in St. Louis called Flaco's Tacos that did a good fish taco, as well. We've been suckered at a couple places in the Midwest by ordering fish tacos and finding out that they're nothing more than fish sticks in a taco shell. That's not real fish tacos.
After a day of working in the yard and relaxing on the deck, Cindy suggested fish tacos for dinner last night. She made a pico de gallo that I'll share with you, too. Add a couple of margaritas or Sol beers, and it was a great meal.
Fish Tacos on the Grill
1.5 pounds of a fresh white fish (Grouper or Talapia are both good)
8 - small (6.5" to 7" in diameter) flour or corn soft taco shells.
1/4 stick butter
1 tbsp. Garlic Powder
1 cup water
Marinate the fish in a container with the juice of one lime and a cup of water. Sprinkle garlic powder on top of the fish. Let sit in refrigerator for 20 to 30 minutes (be careful not to let fish marinade too long - the acid from the lime juice will begin to cook the fish).
On a grill with indirect heat, heat the grill to 350 degrees. Put a pan of water in between the briquettes or heating elements. Fashion a piece of aluminum foil into a tray to hold in the juices and butter while cooking. Place aluminum foil above the water pan and add the butter and the juice of another lime.
Place fish on aluminum foil (you can also add the marinade to the foil boat) and cook for about 20 to 25 minutes at 350 degrees. (I like to add some mesquite chunks to the briquettes in my Weber grill to give it a little smoky flavor.)
When fish is flaky, transfer the fish to a bowl and pull apart. Make sure the chunks aren't too big, but not small that they don't have any texture.
Move the aluminum foil off to the side and place the 8 taco shells in the middle of the grill, not over the fire. Warm the taco shells for about 3 minutes. Pull the shells off and add fish and pico de gallo (I like to add a little mango chutney for a sweet taste, as well). Cut a lime into 8ths and squeeze over the top of the taco before eating.
Cindy's Pico de Gallo
4 medium tomatoes, diced
1/2 cup fresh cilantro, chopped
1 large onion (or 3 small onions and greens), diced
2 cloves garlic, chopped
Juice from 1/2 lime
Combine all ingredients in a bowl and let set for a minimum of two hours, stirring occasionally.