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| Mix all of the above ingredients (except fish) in a small bowl.
Bring it together. . .
Rub or brush both sides of the fish and steak with olive oil. Season each side of the fish and steak with equal parts of the rub. Before (or during) grilling, squeeze the lime over the meat to give it a little moisture. 1 large lime should be enough (1/4 lime squeezed over each side of the fillet/steak). Grill on medium to high heat until you have reached your desired “doneness” (5 min/inch/side for the fish, cook the steak as you like—medium rare is always best!). Serve the fillet whole on a platter with a serving fork. Carve the steak into thin slices before serving.
This occasion is all about letting your guests make these tacos themselves. Set everything out on the table—the fish, the side liners and the warm totillas. Let the games begin—you can always say a toast, thank them for coming and then do a little 101 on taco assembly. I start with the tequila. . . I mean, tortilla! then add a smear of smashed avocado, a scoop of meat, followed by a spoonful of queso fresco, a small scoop of sour cream, and a sprinkling of cilantro. Top it off with a quick jerk of pico de gallo, a little hot sauce and finally finish with a squeeze of lime. It sounds like a lot for one little taco but that is what this is all about—a LITTLE bit of this and a LITTLE bit of that yields a taco with A LOT of awesome flava. Enjoy!
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