INGREDIENTS

1 pound cod, cut into 1″ chunks
1 pound large shrimp, shelled and deveined
corn tortillas

MARINADE

2 arbol chiles
1 tablespoon honey
1 tablespoon soy sauce
3/4 cup orange juice
1 clove garlic, crushed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon allspice

GUACAMOLE

2 ripe avocados
1 tomato, seeded and chopped
2 tbsp red onion, diced
1/2 jalapeno pepper, minced
3/4 tsp cumin
1/2 tsp salt
dash of Tabasco sauce
juice of a lime
1/4 cup chopped cilantro

LIME AIOLI

2 egg yolks
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 cloves garlic, peeled
1/4 cup lime juice
1 1/3 cups olive oil

DIRECTIONS

Place all the marinade ingredients in a small pan, and bring to a simmer over MEDIUM LOW heat. Simmer for about 10 minutes, then remove from the heat and let cool. Remove and discard the chiles. Meanwhile, soak bamboo skewers in water to prevent scorching.
Alternate the cod and shrimp on skewers, and place them in a shallow glass pan. Pour the marinade over top, cover and let stand 15–30 minutes.
Meanwhile, preheat the barbecue on MEDIUM, and clean the grids with a steel brush. Using a silicone basting brush, lubricate the grids well with vegetable oil to prevent sticking. Place the skewers on the prepared barbecue, and cook, basting with the marinade, until the shrimp is just opaque and the fish just cooked through, about 2 minutes per side.
At the same time, heat a cast iron frying pan on the side burner or stovetop over medium heat. Place one corn tortilla at a time in the pan to warm, turning once. Stack the warmed tortillas on a platter and keep warm.
To assemble, build your tacos using the toppings listed below as well as some salsa and shredded lettuce. Use a fork to slide the grilled fish off the skewers and onto the tacos.
Guacamole: Combine all ingredients in a large glass bowl. Mash with a pastry blender until all ingredients are combined. It will still be slightly chunky, and we like it that way.
Lime Aioli: Place all the ingredients in a tall narrow glass measuring cup. Position the blade of an immersion blender* in the bottom (where the egg yolks are) and turn it on. Within seconds the mixture will come together to create this delicious sauce.
*If you do not have an immersion blender, place all ingredients except for oil in a blender. With the motor running, add the oil in a thin stream until it is incorporated. Can be made a day or two ahead.

SHRIMP TACOS

MAKE IT EASIER WITH THESE GRILL ACCESSORIES.

FAJITA PAN SET

PRESENTATION SKEWER RACK

GRILL TONG

GRILL BRUSH