Barbie Dorado

When it comes to summer meals, tacos are on the short-list of favorites. From classic cafeteria-style ground beef to more exotic options, they rarely disappoint, especially when combined with your favorite cerveza. This summer, try this basic fish-taco recipe—it’s sure to please at your next backyard BBQ.

Ingredients (Serves 4)
1 lb. mahi-mahi
12 tortillas, flour or corn
Salt & pepper
Tajín seasoning or similar

Pickled Onions
1 red onion, sliced thin
1/2 cup water
1/2 cup sugar
1 tbsp. pickling spices

To pickle the onions, combine sugar, water, and spices in a medium saucepan. Bring the combination to a boil, then let it simmer for two minutes before adding the onions. Cook for five more minutes. Remove the pan from the stove and let the combination chill. The longer the onions have to soak, the more robust the flavor will be.

For mahi-mahi, salt and pepper both sides of the fish before grilling. Once your grill is hot, cook the fish, flipping periodically until its internal temperature registers 137 degrees. This should take about five minutes. On the cooler side of the grill, heat your tortillas.

Once the fish is done and the tortillas are warm, place a piece of fish on a tortilla and garnish with the pickled onions. Enjoy!

Joseph Romano is the head chef and owner at Nina's Taco & Tequila Bar.