Monday, June 12, 2017

Fish Tacos on the Grill

 This recipe for Mango-Barbecue Fish Tacos is a great summer recipe which offers sweetness and vitamin enriched nutrients.

This recipe makes 4 servings and takes about 45 minutes to make:

1 mango, seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix
12 ounces skinless cod, thawed if frozen and patted dry
8 6-inch corn tortillas, wrapped in foil
1/2-1 cup purchased or homemade guacamole
1/2 cup chopped cilantro
Lime wedges

1. Place half the diced mango in a blender and add barbecue sauce, puree until smooth.

2. In a large bowl, combine 2/3 cup of the barbecue sauce mixture, mayonnaise and lime zest. Reserve the remaining barbecue sauce mixture. Add remaining mango and coleslaw mix.  Toss to coat, cover and chill.

3. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 4-6 minutes per 1/2 inch thickness or until fish flakes when tested with a fork.  Brush generously with the reserved barbecue sauce mixture during the last 2 minutes of grilling.

4. Place wrapped tortillas on grill rack over heat while fish is grilling to warm, turning once.

5. For a gas grill, preheat the grill.  Reduce heat to medium.  Cover and grill fish and tortillas as directed above.

To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro.  Squeeze with lime juice and serve with lime slices.  Tortilla chips and salsa always a great side!

*Keep fish from sticking by cleaning the hot grill brush with a brush or crumpled foil.  Then, using tongs, grease it with a folded, oiled paper towel. (MidwestLiving).

*Healthy tip: Corn tortillas lower in fat, calories and sodium.

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