For Fish tacos
For Pico Pico de Gallo
Mix cumin, chili powder, 2 tablespoons of olive oil and 2 teaspoons of lemon juice in a small bowl. Season to taste with salt and freshly ground black pepper. Rub the fish with the mixture. Then fill the fish with the lemon slices and half of the cilantro branches.
For the sauce, chop the remaining cilantro and slice the scallions. Mix with chili, 4 tablespoons olive oil and remaining lemon juice in a bowl.
For the Pico de Gallo cut the ripe tomatoes into small cubes. Chop the onions and the cilantro. Mix tomatoes, onions and cilantro with lime juice, chili, salt and pepper in a small bowl.
Heat up the Otto Grill for a few minutes. Place the fish on the grill grate and grill them at low heat on Meat-O-Meter level 5 for 3-5 minutes per side until the skin becomes slightly golden. When done, place fish on a plate and let them rest for a few minutes. In the meantime, heat up the tortillas in the bottom of the grill. When warm, put them under a kitchen towel so that the remain soft and warm.
Drip the onion cilantro sauce on the fish. Garnish with slices of cucumber and lemon wedges and serve with warm Tortillas and Pico de Gallo.
Now it’s time for everyone to fill their tacos with pieces of grilled fish and Pico de Gallo. Drip some lemon juice on top and enjoy!