Description

This really isn’t a recipe…it’s assembling. Grab your tortillas (corn for us to keep things gluten-free), add some canned vegetarian refried beans (I prefer the vegetarian ones in the can), pile on your fresh fish and toppings and you have yourself the easiest summer supper.

Ingredients

your favorite fresh fish (we used halibut on this night)
Extra Virgin Olive Oil (EVOO)
salt and pepper
Old Bay seasoning
tortillas (we use corn)
refried beans
fresh pico (we always find it in our grocery store by the salads)
homemade guacamole
a squeeze of fresh lime juice
chopped cilantro to garnish, optional

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Instructions

Preheat your outdoor grill or indoor grill pan to medium-high.
Take each fish filet and add a little drizzle of EVOO. After that, sprinkle on some salt and pepper and a bit of Old Bay Seasoning. We like to grill our fish in a fish basket so that the fish doesn’t fall between the grates of our grill while we are grilling it. Lightly spray the fish basket with Pam to prevent the fish from sticking.
Pop your fish on the grill for only about 3 or 4 minutes each side.
When your fish is done, build your tacos: tortilla, a little beans, grilled fish, fresh pico, guacamole, a bit of cilantro and then a squeeze of fresh lime on top. Serve and enjoy.

Notes

We like to grill our fish in a fish basket so that the fish doesn’t fall between the grates of our grill while we are grilling it. Lightly spray the fish basket with Pam to prevent the fish from sticking.