Hickory-grilled Fish Tacos with Mango-Avocado Relish

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • Hickory or alder wood chips
  • 2 pounds firm white fish 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
  • Mango-Avocado Relish
  • Garnishes: thinly sliced red onion, fresh cilantro leaves, lime wedges

Preparation

  1. Soak hickory chips in water to cover 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; make several holes in foil. Set aside.
  2. Brush fillets with oil; sprinkle with salt and pepper.
  3. Light gas grill; place foil-wrapped chips directly on hot coals on one side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes; turn off burner opposite wood chips. Arrange fillets on rack opposite wood chips, and grill, covered with lid, over medium heat (300° to 350°) 10 minutes on each side or until fish flakes with a fork.
  4. Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm.
  5. Serve immediately with Mango-Avocado Relish; garnish, if desired.
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