Kick-ass fish tacos
Grilled fish tacos with fresh toppings and bold flavors.
Equipment
- Barbecue
- Fish basket
- Knife
- Mixing bowl
Ingredients
- 600 g white fish fillets
- 1 tablespoon Mexican spice rub
- 16 small corn tortillas
- ½ red cabbage
- 3 tablespoons cider vinegar
- Mango salsa
- Spicy guacamole
Instructions
- Rinse the fish and pat dry thoroughly.
- Season evenly with the spice rub.
- Prepare the barbecue for medium direct heat.
- Slice the cabbage finely and mix with vinegar.
- Place fish on the grill and cook for about 4 minutes, turning halfway.
- Warm the tortillas on the barbecue or in a pan.
- Remove fish and flake into large chunks.
- Divide the fish over the tortillas.
- Top with cabbage, salsa, and guacamole.
- Serve immediately.
Notes & Wine Advice
Notes
Use a firm white fish to prevent breaking during grilling.Variations
Use shrimp instead of fish for a different seafood variation. Add chili sauce for extra heat or yogurt sauce for a milder version. Swap mango salsa for pineapple salsa for a tropical twist.Wine Advice
A crisp white wine like Sauvignon Blanc pairs perfectly with the fresh and zesty flavors of these tacos.Nutrition values
Calories: 420 kcal | Carbohydrates: 32 g | Protein: 28 g | Fat: 18 g | Saturated Fat: 4 g | Sodium: 520 mg | Sugar: 6 g