Barbecue Fish Tacos with Mango Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 mango seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix (shredded cabbage with carrot mix)
4 green onions, thinly sliced
12 ounces skinless red snapper, sea bass or cod, thawed if frozen and patted dry
8 6-inch corn tortillas, wrapped in foil
1/2 cup homemade or purchased guacamole
1/2 cup chopped fresh cilantro
Lime wedges (optional)
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Directions: |
Directions:1. Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth.
2. In a large bowl, combine ⅔ cup of the barbecue sauce mixture, the mayonnaise and lime zest. (Reserve remaining barbecue sauce mixture.) Add remaining mango, the coleslaw mix and green onions. Toss to coat. Cover and chill.
3. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes per ½
Inch thickness or until fish flakes when tested with a fork, brush generously with the reserved barbecue sauce mixture during the last 2 minutes of grilling. Place wrapped tortillas on grill rack over heat while fish is grilling to warm, turning once. (For a gas grill, preheat the grill. Reduce heat to medium. Cover and grill fish and tortillas as explained above.)
4. Fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. Squeeze a little lime juice on top if you like!
Enjoy!
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:About a half hour if you make your own guacamole. |
Personal
Notes: |
Personal
Notes: We put together fish tacos in our condo on one of our first trips to South Carolina. They really hit the spot after a morning of surf and sun. This was a girls trip with me, Gina, Michaela, Amanda, Molly and Shannon. It was a great time!
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