Killer Grilled Fish Tacos
Ingredients
1 lb.
lean mild- or medium-flavored fish (such as tilapia, snapper, opah, mahi mahi or Kampachi), cut into 2-4 evenly sized pieces
- Kowalski's Extra Virgin Olive Oil, for grilling
2 tsp.
Plump Chef Sunshine Shake Seasoning Blend
8
Kowalski's 6" Flour Tortillas
- garnishes, to taste: finely shredded cabbage or slaw mix, chopped fresh cilantro, very thinly sliced radishes and jalapeños, and lime wedges
- dressing (such as D&L Taco Gringo Southwestern Sauce or Bolthouse Farms Fresh Cilantro Avocado Yogurt Dressing), to taste
- Kowalski's Fresh Mango Salsa or Fresh Pineapple Salsa, to taste
Directions
- Preheat a grill to medium-high heat; clean grill grates.
- Lightly rub fish with oil; sprinkle evenly with seasoning.
- Cook fish on preheated grill, lid down, until fish is opaque and flakes easily with a fork (about 10 min., depending on the size and shape of the pieces; see Tasty Tips below).
- Remove fish from grill; discard skin, if any, and flake fish into bite-sized chunks with a fork.
- Turn off grill; use residual heat to warm tortillas on the grill just until softened (about 20 sec. per side).
- Divide fish between warm tortillas; top with desired garnishes.
- Drizzle with dressing; top with salsa to taste.
- Fold in half; serve immediately.
Tasty Tips:
- Skin-on fish should be cooked skin-side down and does not need to be flipped. Skinless pieces may be flipped if desired, but it is not necessary unless the fish is very thick.
- Fish may also be cooked on an indoor grill/griddle or a sauté pan in much the same fashion and in the same length of time.
Find It!
- Find Plump Chef Sunshine Shake Seasoning Blend in the Meat Department.
- Find D&L Taco Gringo Southwestern Sauce in the Dairy Department.
- Find Bolthouse Farms Cilantro Avocado Yogurt Dressing in the Produce Department.
