Perfectly Grilled Fish Tacos with Vibrant Fresh Salsa

1.Prepare the fish marinade: In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, oregano, salt, and pepper.

2.Add the fish strips to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 20 minutes, but no more than 45 minutes.

3.While the fish marinates, prepare the fresh salsa: In a separate bowl, combine the diced tomatoes, minced red onion, minced jalapeño (if using), chopped cilantro, lime juice, extra virgin olive oil, and a pinch of salt. Stir gently to combine. Set aside to allow flavors to meld.

4.Preheat your grill (or grill pan) to medium-high heat (about 200°C). Lightly oil the grates to prevent sticking.

5.Remove the fish from the marinade, letting any excess drip off. Place the fish strips directly on the hot grill.

6.Grill the fish for 3 to 4 minutes per side, depending on thickness, until opaque, flaky, and lightly charred. Be careful not to overcook.

7.Warm the corn tortillas: Heat them individually on a dry skillet or directly over a low gas flame for about 30 seconds per side until soft and pliable.

8.Assemble the tacos: Lay out the warm tortillas. Layer each with shredded cabbage, followed by a piece of grilled fish.

9.Top generously with the fresh salsa and finish with a slice or dollop of avocado. Serve immediately with extra lime wedges on the side.