Instructions:

Step 1: Place the lemongrass, lime leaf, chilli, ginger, and coriander root and leaves in a small food processor and pulse until you have a chunky paste. You can also get a similar result by using a mortar and pestle. Place half the lemongrass marinade in a large bowl. Add the chicken, oil, salt, and pepper and toss to coat. Refrigerate for 30 minutes to marinate.

Step 2: While the chicken is marinating, place the palm sugar, fish sauce, water, and lime juice in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until slightly reduced. Remove from the heat, add the remaining lemongrass mixture and stir to combine. Set aside.

Step 3: Preheat a char-grill pan or barbecue to medium heat. Skewer 2 chicken thigh fillets horizontally on 3 metal skewers. Repeat with the remaining chicken fillets. Cook the skewers for 5–6 minutes each side or until charred and cooked through. Slice the skewers and serve with the reserved lemongrass marinade.

You may also use this beef with this recipe or if you’d like to sub it out for a vegetarian option – tofu works well!

Served best alongside a crisp, cold beer.

Enjoy!

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Ingredients

• 2 garlic cloves finely chopped
• 3 tbsp fresh orange juice
• 1 tsp dried oregano (preferably Mexican)
• 2 cups chopped white onion divided
• 3/4 cup chopped cilantro divided
• 1/4 extra-virgin olive oil plus more for grill
• 5 tbsp fresh lime juice divided
• 1 lb tilapia, striped bass, or sturgeon filets
• Kosher salt
• Freshly ground pepper
• 1 cup mayonnaise
• 4 corn tortillas
• 2 avocados peeled, pitted and sliced
• 1/2 small head of cabbage cored, thinly sliced
• salsa verde
• lime wedges for serving

Instructions:

Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of the onion mixture over the bottom of the 11x7x2″ glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.

Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.

Enjoy!

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