Ingredients:
4 Limes
4 tsp Dijon Mustard
1 tsp Salt
1 Cup Olive Oil (or Vegetable oil)
4 cloves Garlic, minced
2 lbs White Fish (Rockfish, Cod, Monkfish, or skinless Halibut
Cajun Rub
16 Corn Tortillas
Extra Toppings (as needed):
Cabbage, shredded
Red Onion, diced
Cilantro, diced
Pickled Jalapeno Slices
Avocado, diced
Pico De Gallo or Salsa
Sour Cream
Directions:
Juice two limes. Cut the other limes into wedges; set aside until serving time.
Make the marinade:
In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic.
Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.Remove fish from the marinade and pat off any excess marinade with paper towels. Season on both sides with cajun rub.
Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork (about 10 minutes, 145°F internal temp). Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas until warm.
Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately. Enjoy!
