Cooked @ the firehouse tonight.
The Recipe...
Not my recipe. I got this from my cousin's friend. I am not a fan of fish tacos and NEVER order them in a restaurant, but these were amazingly good...
Fish Taco's
1 package of flour tortillas (16-20 count)
For Fish:
6-8 6oz. filets (catfish. redfish, black drum, etc... any firm white fish)
1 TBSP olive oil
juice of 1/2 a lime
1 TBSP crushed cumin seed
1 TBSP Chili powder (not mexican chili powder)
salt and pepper to taste
mix up marinate and put on fish in a ziplock bag for about 15-20 minutes.
The Sauce:
6 oz. plain greek yogurt
6oz. real mayo (not miracle whip)
1 TBSPS cayenne pepper
**1 TBSP dill
1 TBSP crushed cumin seed
1 fresh jalapeno pepper de-seeded and diced fine (minced)
Mix up and chill in frig. for 20-30 minutes to have ready when fish is pulled off the grill
The Slaw:
1/2 head of Cabbage shredded (about 4~5 cups)
cilantro to taste (2~3 TBSPS diced leaves)
Red Onion to taste (about 1/2 a medium red onion. make one cut top to root, then slice thin)
1~2 TBSPS olive oil
juice from the other half of the lime
salt and pepper to taste
Toss all slaw ingredients in a bowl and have ready when fish comes off the grill.
To cook:
Heat grill to med.-high heat. brush grill plates with olive oil to prevent fish from sticking.
After fish has marinated for 15~20 minutes, grill fish fillets 2-3 minutes per side. remove to plate.
Cut each fish fillet in half long way so each piece will fit onto a tortilla. Brush as much sauce on the tortilla as you like, add as much slaw as you like, roll and eat!
**I am not a fan of dill at all, but it worked very well in this sauce. Very faint and I could take it with all the other bold flavors. You could substitute tarragon if you like, it goes very well with grilled fish.
Pulled out a pack of snapper on the half shell...
Seasoned up ready to hit the pellet grill...
Hot off the grill...
The plate...
The Recipe...
Not my recipe. I got this from my cousin's friend. I am not a fan of fish tacos and NEVER order them in a restaurant, but these were amazingly good...
Fish Taco's
1 package of flour tortillas (16-20 count)
For Fish:
6-8 6oz. filets (catfish. redfish, black drum, etc... any firm white fish)
1 TBSP olive oil
juice of 1/2 a lime
1 TBSP crushed cumin seed
1 TBSP Chili powder (not mexican chili powder)
salt and pepper to taste
mix up marinate and put on fish in a ziplock bag for about 15-20 minutes.
The Sauce:
6 oz. plain greek yogurt
6oz. real mayo (not miracle whip)
1 TBSPS cayenne pepper
**1 TBSP dill
1 TBSP crushed cumin seed
1 fresh jalapeno pepper de-seeded and diced fine (minced)
Mix up and chill in frig. for 20-30 minutes to have ready when fish is pulled off the grill
The Slaw:
1/2 head of Cabbage shredded (about 4~5 cups)
cilantro to taste (2~3 TBSPS diced leaves)
Red Onion to taste (about 1/2 a medium red onion. make one cut top to root, then slice thin)
1~2 TBSPS olive oil
juice from the other half of the lime
salt and pepper to taste
Toss all slaw ingredients in a bowl and have ready when fish comes off the grill.
To cook:
Heat grill to med.-high heat. brush grill plates with olive oil to prevent fish from sticking.
After fish has marinated for 15~20 minutes, grill fish fillets 2-3 minutes per side. remove to plate.
Cut each fish fillet in half long way so each piece will fit onto a tortilla. Brush as much sauce on the tortilla as you like, add as much slaw as you like, roll and eat!
**I am not a fan of dill at all, but it worked very well in this sauce. Very faint and I could take it with all the other bold flavors. You could substitute tarragon if you like, it goes very well with grilled fish.
Pulled out a pack of snapper on the half shell...
Seasoned up ready to hit the pellet grill...
Hot off the grill...
The plate...
