At Huntington Beach’s new Pacific Hideaway restaurant, Executive Chef JT Walker focuses on creating flavorful cuisine that highlights fresh, coastal ingredients. Lighten up your summer dining by putting on the chef’s hat to try Pacific Hideaway’s recipe for deliciously fresh grilled ono tacos.
Grilled Ono Tacos
Pacific Hideaway (Huntington Beach, CA) – Chef JT Walker
Ingredients:
Marinade Ingredients 1 red onion, minced ¼ cup garlic, minced 1 bunch cilantro, chopped 1 bunch parsley, chopped 1 tbsp red chili flakes 1 cup olive oil Taco Ingredients 1 lb ono, cut into 3” strips corn tortillas Iceberg lettuce, shredded Your favorite salsa Cotija cheese, grated Lime wedgesDirections:
- Mix the marinade ingredients together, and pour the mixture over the ono.
- Let the fish strips marinate for at least 4 hours.
- Grill the ono over high heat, about 2 minutes a side, until cooked through.
- Serve each piece of fish in a corn tortilla with lettuce, salsa and cotija cheese, with lime wedges on the side.
