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Charred Spiced Bonito Tacos
1 lb. bonito, mackerel, or yellowfin tuna
fillet, cut into 2- by 4- by 1-inch strips
2 Tbsp.freshly squeezed lime juice,
1/4 cup olive oil, plus more for oiling grill
2 Tbsp. chipotle rub |
2 Tbsp. diced radish
2 Tbsp. very thinly sliced scallion, white and green
parts
charred tomato mint salsa
8 small tortillas, heated |
Light the grill. In a medium-sized, nonreactive bowl,
toss the fish with lime juice, 1/4 cup olive oil, and Chipotle Rub. Cover,
refrigerate, and let marinate about 1 hour.
Oil grill and cook fish over a hot fire until lightly
charred and medium-rare (it should still be pink in the middle), about
3 minutes.
In a warm bowl (so fish does not cool too much), shred
fish. Taste for seasoning and sprinkle with a little more Chipotle Rub
and lime juice, if needed.
Top with radish and scallion and serve warm with salsa
and tortillas.
Serves 4.
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