Laguna Beach Street-Style Fish Tacos

For the Secret Sauce:
Mix all of these ingredients together. Add or subtract according to your taste and how spicy you’d like it. Refrigerate for several hours.

For the dry rub:
Mix together all of the rub ingredients in a small bowl. You’ll have leftovers for next time. Just store the extra rub in a tight-sealing container.

For the Tequila-Lime Marinade:
Mix all of the marinade ingredients together and refrigerate.

For the fish:
Sprinkle with some of the dry rub (to taste) and refrigerate for 2-4 hours. A half hour before grilling remove fish from the fridge and cover it with the Tequila-Lime Marinade. Let it rest on the counter to marinate while heating the grill.

Grill fish over medium-high heat until cooked. This should only take a few minutes but will depend on the thickness of your fish. It will be flakey when done. Don’t over cook. Remove from grill, squeeze juice of one lime over the fish and cover it with foil. Break fish into small pieces with two forks right before serving.

Heat tortillas on grill while fish is resting.

Arrange all of the toppings and the tortillas around the fish platter so everyone can “build” their own taco.

I like to serve this with rice, beans and corn on the cob to round it out and have a real Taco Party.