Zarandeado Grilled Fish Tacos - Rick Bayless

Ingredients

• 8 garlic cloves, unpeeled
• 1/3 cup olive oil, plus more for brushing or spraying
• Salt
• 1 1/2 pounds fish fillets that are about 1 inch thick (snapper, grouper, bass, mahi and corvina are all common and good choices–preferably skin on for best flavor)
• 1/4 cup good-quality mayonnaise
• 1/2 to 1 tablespoon yellow mustard (optional)
• 1 tablespoon soy
• 2 tablespoons Huichol (or other Mexican) hot sauce, plus more for serving
• 1 tablespoon fresh lime juice
• 1/2 teaspoon fresh black pepper
• 12 warm corn tortillas
• 1 medium red onion, thinly sliced and rinsed under cold water, for serving
• 2 limes, cut into wedges, for serving
• Finishing salt (like Maldon), for serving