Grilled Spicy Fish Tacos
Introduction
Fish tacos are a fresh and tasty alternative to the beef or turkey filling that we’re all accustomed
to.
to.
Ingredients
12 ounces mahi-mahi fillets, cut into 4
pieces
1 tbsp Creole Spice Blend
Four 6-inch corn tortillas
2 limes, zest removed and reserved
1⁄2 red onion, finely diced (3/4 cup)
1 cup shredded radicchio
1⁄2 bunch roughly chopped cilantro leaves
pieces
1 tbsp Creole Spice Blend
Four 6-inch corn tortillas
2 limes, zest removed and reserved
1⁄2 red onion, finely diced (3/4 cup)
1 cup shredded radicchio
1⁄2 bunch roughly chopped cilantro leaves
Directions
1. Heat gas grill to medium. Scrape the grill
with a wire brush to remove any residue. Wash
and pat fish dry, then spray the fillets with nonstick
cooking spray and dust with Creole Spice
Blend. Place fish on grill and cook 1 minute per
inch of thickness (approximately 2 minutes).
2. Spray the tortillas with nonstick cooking
spray and place them on grill just to mark with
grill marks. Toss zested limes on grill and heat
to warm. Turn the fish and continue to cook
for 2 to 3 minutes. Toward the end of cooking,
remove one lime from grill, cut it in half,
and squeeze lime juice over fish. Remove fish
and tortillas from grill. Place one-fourth of the
fish on top of each tortilla and garnish with the
diced onion, radicchio, reserved lime zest, and
cilantro. For extra flavor and moisture, squeeze
juice from the second lime over dish just before
serving.
with a wire brush to remove any residue. Wash
and pat fish dry, then spray the fillets with nonstick
cooking spray and dust with Creole Spice
Blend. Place fish on grill and cook 1 minute per
inch of thickness (approximately 2 minutes).
2. Spray the tortillas with nonstick cooking
spray and place them on grill just to mark with
grill marks. Toss zested limes on grill and heat
to warm. Turn the fish and continue to cook
for 2 to 3 minutes. Toward the end of cooking,
remove one lime from grill, cut it in half,
and squeeze lime juice over fish. Remove fish
and tortillas from grill. Place one-fourth of the
fish on top of each tortilla and garnish with the
diced onion, radicchio, reserved lime zest, and
cilantro. For extra flavor and moisture, squeeze
juice from the second lime over dish just before
serving.
Number of Servings: 4
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