Zarandeado Grilled Fish Tacos - Rick Bayless

Name: 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

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At Tino’s, one of the famous fish zarandeado places near Puerto Vallarta, they split the fish in half from head to tail, richly marinate the two sides, then

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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