The last time I posted a recipe using fish, you the readers, really responded well to it, so I figured what the heck, let’s barbecue fish again. So here we go with BBQ, wait for it… FISH TACOS. That’s right BBQ fish tacos
The whole fish taco thing is fairly new to me. Since I really just started barbecuing fish a short time ago. I have found that I am liking the white meat fish better than the pink meat fish. The fish I am using to prepare the taco meat is orange roughy its a whitefish that comes in pretty good sized filets. I cook approximately 1.5 lbs for 15 minutes on each side using Kingsford charcoal. You can read my earlier post BBQ Fish to see the charcoal placement. I use fresh vegetables from Oroville, Ca farmers market. I use flour and corn tortillas because I can never figure out which one I like until I start to eat.
I use Morse Farms new mandarin olive oil on the fish to give it a little more flavor and the oil also prevents the fish from sticking to the tin foil on the grill. I will season the fish lightly with the Wagon Wheel Market’s Santa Maria seasoning.
When the fish is finally cooked I place the fish in a big mixing bowl and mash it with a potato smasher. Then I squeeze lemon and lime onto the fish and smash it a little more. But, before the smashing begins I place the tortillas on the grill to warm up. I leave the tortillas on the grill for only about 5 minutes. That way when the smashing is complete the tortillas are ready.
My family and friends like to add tomatoes,avocados, and mango salsa to the fish tacos and they all tell me that the fish tacos taste great. I’m a simple man, so I just add some cheese to my fish taco. Any way you eat them I know you will love them.
1.5 lbs of fresh fish of your liking
salsa of your liking