BBQ Spiced Fish Tacos

The tacos have multiple components, but the pairing breaks down to a wonderful balance of light, fresh, and mouthwatering, only leaving you wanting just one more taco. We err on the side of buying a few too many ingredients as these are usually gone before we know it!
- Prep Time: 30-45 minutes
- Cook Time: 15 minutes
- Total Time: 45-60 minutes
- Yield: 4-5 Servings
Ingredients
1.5 lbs. firm white fish (grouper, rockfish, or even shrimp)
½ cup high heat cooking oil
Pickled Onion (make ahead of time if you can)
1 sliced medium red onion
1 cup red wine vinegar
½ cup water
2 tablespoons salt
1 tablespoon can sugar
Simple Spice Rub
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon cayenne
¼ teaspoon garlic powder
Slaw
½ Whole green cabbage (sliced or shaved thin)
1 chopped green onion
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon paprika
½ teaspoon salt
Quick Guac
1 large avocado
¼ teaspoon salt
¼ cup tomatillo salsa (we like Fronterra)
Your favorite tortillas
We recommend a corn tortilla or a great grain free option is Siete
Instructions
Directions
- Break down raw fish into half inch slices and toss in spice rub set aside
- PICKLE THE ONION
- Boil all ingredients on stovetop and allow to simmer for 5 minutes making sure sugar and salt is dissolved
- Pour hot liquid over sliced red onion (in a glass container.
- Put lid on top and allow to sit or cool before putting into the refrigerator
- Note: these can last up to a week in the refrigerator and make a great addition to many dishes
- MAKE THE SLAW (ahead of time if you like)
- Whisk all wet ingredients with spices
- Add green onion and cabbage and mix thoroughly
- SEAR THE FISH- Coat a saute pan with high heat oil and sear fish slices on each side
- work in batches, and do not overcrowd the fish as it cooks
- 1-2 minutes per side if pieces are small. Toast spices
- Allow to cool on paper towel lined plate or baking sheet
- MAKE THE GUAC
- Cut the avocado in half and scoop out flesh with a spoon
- Mash avocado with salt and add the tomatillo salsa- mix thoroughly
- MAKE THE SPICY MAYO
- 2 parts mayo to one-part sriracha. Make as big a batch as your heart desires!
- WARM THE TORTILLA
- We usually heat on a non-stick skillet pan to soften
- BUILD THE TACO (in this recommended order)
- Tortilla
- Fish
- Slaw
- Guac
- Pickled onion
- Spicy mayo