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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spicy Grilled Fish Tacos Recipe

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This recipe for Spicy Grilled Fish Tacos is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 whole Tilapia fillets (or Mahi Mahi, Cod, Red Snapper or Halibut)
2 T. Frank's Red Hot sauce
canola oil
lime juice to drizzle
12 corn tortillas
1 cup Southwest Slaw (see recipe)
1/4 cup chopped cilantro, medium-fine
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Marinade:
1/3 cup canola oil
2 whole limes, juiced
1 t. garlic salt
2 T. sauce from a can of Adobo chipotles
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Avocado Cream:
1 whole large Hass avocado, peeled, seeded and diced
1 cup sour cream
1 whole lime, juiced
2 t. green Tabasco
1 t. garlic salt
Directions:
Directions:
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine. Put the fish in a gallon Ziploc bag and add the marinade. Slosh the fish and marinade gently to ensure all the fish is coated. Set aside to marinate for 30 minutes. Mash the avocado on a cutting board with the side of your knife. Combine all of the avocado cream ingredients in a medium mixing bowl and whisk to combine, then cover and refrigerate.

Start the grill and prepare for direct cooking over a hot fire (450-500º). Remove fish from marinade and drain well. Pat each filet dry with a paper towel. Smear each side of filet with a teaspoon of Frank's, applying it as evenly as you can. Oil the grill grate and both sides of the fish lightly with canola oil. The oil on the grill will smoke, so wait for it dissipate. Put the fish on the grill and cook for 3 minutes. Flip the fish over and cook another minute. Move the fish to a warm platter, drizzle with lime juice, and cover with plastic wrap.

Quickly warm each tortilla on the grill. To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks, then top with about 2 T. of slaw and some cilantro.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The marinade and avocado cream can be made up to a day in advance.

 

 

 

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