Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.

Recipe by Coastal Living July 2009

Gallery

Becky Luigart-Stayner; Styling: Melanie Clark

Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Brush fillets with oil; sprinkle with salt and pepper.

  • 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.

  • Grill fillets, covered with lid, over medium heat (325° to 350°) 5 minutes on each side or until fish flakes with a fork.

  • 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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