Smoked Fish Tacos with Caribbean Salsa Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.
Ingredients
- Hickory or alderwood chips
- 2 pounds firm whitefish fillets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 12 (6 1/2-inch) flour or red chile tortillas
- Caribbean Salsa
- Garnishes: thinly sliced red cabbage, thinly sliced red onion, fresh cilantro leaves, lime wedges
Instructions
- Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.
- Brush fillets with oil; sprinkle with salt and pepper.
- Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.
- Grill fillets, covered with lid, over medium heat (325 ° to 350 °) 5 minutes on each side or until fish flakes with a fork.
- Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. Garnish, if desired.
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