• Ingredients: 13
  • Serves: 4

Charred spiced bonito tacos with charred tomato mint salsa, small tortillas, heated.


  • charred tomato mint salsa
  • 8 small tortillas, heated

Chipotle rub (makes 2 teaspoons ):

  • * available at Mexican markets and some specialty produce markets

For brown sugar topping


  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts


  1. Step 1 Light the grill. In a medium-sized, nonreactive bowl, toss the fish with lime juice, 1/4 cup olive oil, and Chipotle Rub.

    For this step you will need

  2. Step 2 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.
  3. Step 3 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.

    For this step you will need