For the longest time, I didn't know what a real taco was. When I was a kid, we ate tacos from the store-bought kit, and on rare occasion we might have fast food tacos from that place with the bell. But the first time I had real tacos was at a popular Mexican restaurant in New York during my college years. It just so happens that those first tacos were fish tacos. Since then, they've been my all-time favorite.

I've never been to the place where fish tacos originated, Baja California, but I can easily imagine myself eating them on a beach with white sand and crystal clear waters. Some fish tacos are made from fried fish, but I like mine grilled with a spice-rub. This recipe is just that -- it's packed with flavor and perfect on a summer day spent out on the patio.

I like to make my fish tacos with mahi-mahi, which works very nicely on the grill. Its meaty and doesn't fall apart too easily. But once it's cooked, it's easy to flake into big, juicy chunks, perfect for packing into tacos. I don't just use any store-bought tortillas; I make mine from scratch -- it's easy because all you need is the corn flour and water.

Fish Tacos with Homemade Tortillas and Pico de Gallo

For easy grilling, grill the fish over a grilling basket -- there will be less tendency for the fish to stick to the grates.

Serves 6.

1 pound mahi mahi fillet, skin removed

3 tablespoons vegetable oil

1 tablespoon lime juice (about 1 lime)

1 tablespoon ancho chili powder

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