Smoked Fish Tacos with Caribbean Salsa
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
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- 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
- 1. 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.
- 2. Brush fillets with oil; sprinkle with salt and pepper.
- 3. 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.
- 4. Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.
- 5. 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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