Grilled Fish Tacos
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What you need:
Make ahead: Cilantro Lime Sauce 1 lb white fish fillets like snapper or cod 2 Tbsp avocado oil 2 Tbsp Chili Lime Grill Spice green cabbage avocado red onion (pickled if possible) dices tomato (optional) tortillas |
Method:
A few hours ahead of time, make Cilantro Lime Sauce and place in refrigerator.
Shred cabbage and thinly slice tomato and red onion and if using raw. Slice avocado.
In a skillet, heat oil over medium-high heat. Add Chili Lime Grill Spice to skillet. heat for 1-2 minutes, to open the flavors of the spices. Cut fish into 1-2 inch cubes. Add fish to skillet and sauté, flipping pieces occasionally so that all sides are browned. Continue cooking until fish is cooked and no longer translucent, 5-7 minutes.
serve in a tortilla and top with shredded cabbage, tomatoes, red onion, and cilantro lime sauce.
Method for Camping:
Make Cilantro Lime Sauce ahead of time. keep sauce in cooler.
Start coals about 20 minutes before cooking. Meanwhile, shred cabbage. Thinly slice red onion if using raw. Slice avocado.
Rub oil on both sides of fish, coat evenly with Chili Lime Grill Spice. Place on a sheet of foil or in a grill basket. Place on grate over the coals. Cook until the fish is no longer translucent throughout. Remove fish from grill and place the tortillas on the grate a few at a time. heat for a few seconds per side. Place fish pieces in warm tortilla. Top with cabbage, onions, and avocado. Pour cilantro lime sauce over top.
A few hours ahead of time, make Cilantro Lime Sauce and place in refrigerator.
Shred cabbage and thinly slice tomato and red onion and if using raw. Slice avocado.
In a skillet, heat oil over medium-high heat. Add Chili Lime Grill Spice to skillet. heat for 1-2 minutes, to open the flavors of the spices. Cut fish into 1-2 inch cubes. Add fish to skillet and sauté, flipping pieces occasionally so that all sides are browned. Continue cooking until fish is cooked and no longer translucent, 5-7 minutes.
serve in a tortilla and top with shredded cabbage, tomatoes, red onion, and cilantro lime sauce.
Method for Camping:
Make Cilantro Lime Sauce ahead of time. keep sauce in cooler.
Start coals about 20 minutes before cooking. Meanwhile, shred cabbage. Thinly slice red onion if using raw. Slice avocado.
Rub oil on both sides of fish, coat evenly with Chili Lime Grill Spice. Place on a sheet of foil or in a grill basket. Place on grate over the coals. Cook until the fish is no longer translucent throughout. Remove fish from grill and place the tortillas on the grate a few at a time. heat for a few seconds per side. Place fish pieces in warm tortilla. Top with cabbage, onions, and avocado. Pour cilantro lime sauce over top.