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Grilled Fish Tacos with Pico De Gallo Sauce

If you’ve never had a fish taco before, you don’t know what you’re missing. The fish tacos I’ve always had are deep fried and delicious, but I think would be better grilled as well as a lot healthier. I made a few changes starting with grilling the fish instead of deep frying it.

BBQ Like A Pro is all about the BBQ…so we’re here to show you how you can take a traditional fish taco and BBQ it.This fish taco recipe is inexpensive, filling and so extremely refreshing that you’re going to love it. Even though it’s healthy, this recipe surely will become a favorite of yours and your family.

Be sure to read the entire recipe well in advance before making the recipe.

Recipe Ingredients:

  • 2 lb mahi mahi or red snapper
  • 1/2 cup canola oil
  • 3 tablespoons lime juice
  • 5 teaspoons chili powder
  • 11/2 teaspoons cumin
  • 11/2 teaspoons ground coriander
  • 11/2 teaspoons minced garlic
  • salt, to taste
  • 18 small corn tortillas
  • 1 green or red cabbage, finely shredded
  • vegetable spray

Pico De Gallo:

  • 6 medium Tomatoes diced
  • 1 medium Onion diced
  • 1/4 cup fresh Cilantro chopped.
  • to 4 Fresh serrano or jalapeño seeded and minced
  • garlic powder just a pinch
  • Salt to taste

Recipe Directions:

About 2 hours before grilling make the Pico De Gallo. In a bowl stir all the salsa ingredients together until the the ingredients are well mixed, refrigerate until ready to use. Before serving, drain the excess liquid from the bowl and season with salt.

Prepare charcoal grill setup coals until they’re almost a white ash. Make sure the coals cover the grill evenly, and your grill grate is clean. If using a gas grill Preheat to medium-high heat.

  • Cut the fish into 18 equal slices.Combine all the wet and dry ingredients from the ingredient list. Coat the fish with marinade for about 30 minutes.
  • Spray either the rack or grill screen with vegetable oil and add the fish to it. Grill the first side of the fish for about 2 minutes or until flesh is firm and well marked. Turn the fish and grill until cooked through, about one and a half to two  minutes.
  • On a clean grill add the tortillas for about 15 second then turn until warmed through and remove.
  • Flatten tortillas and layer the cabbage on bottom, top with fish, and salsa. Put extras on the table.

Please Note: Other toppings that work well with this fish taco recipe is corn, black beans, avocados, cojita cheese or other variety of cheeses.

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