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Charred Spiced Bonito Tacos

Provided by Epicurious.com, July 1996, Reed Hearon, La Parilla: The Mexican Grill

In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments. I particularly recommend Charred Tomato Mint Salsa. Don't forget to have plenty of soft, fresh tortillas on hand.

Chared Spiced Bonito Tacos


  • 1 pound bonito, mackerel, or yellowfin tuna fillet, cut into 2- by 4- by 1-inch strips, or 1 small whole mackerel
  • 2 tablespoons freshly squeezed lime juice, plus more, if necessary
  • 1/4 cup olive oil, plus more for oiling grill
  • 2 tablespoons chipotle rub
  • 2 tablespoons diced radish
  • 2 tablespoons 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