New Taste Journal
Whole Grain · Whole Food · Big Flavors
Grilled Fish Taco with Cucumber-Avocado Salsa
Garnish w/ Red Onion, Jalapeno, Cilantro and Avocado
Beautiful California Yellowtail and Spices
1 Pound California Yellowtail (or any other grilling fish like Mahi, Tuna, Swordfish, Sea Bass)
1 tsp. California Red Chili Ground or Paprika
1/2 tsp. Granulated Garlic, dry
1/2 tsp. Oregano, dry
1/2 tsp. Salt
1/2 tsp. Coarse Ground Pepper
2 Tbsp. Olive Oil
1 Tbsp. Lemon or Lime Juice
Red Onion, sliced
Jalapeno, sliced thin
Remove all skin and bones from the fish.
Sprinkle with spices; drizzle with oil and lemon.
Rub marinade all over the fish.
Cover fish; place into fridge for an hour or two.
Heat grill; gas or charcoal.
When grill is very hot add the fish.
Char grill the fish on all sides.
Place cooked fish onto a cutting board.
Slice fish onto smaller pieces.
Yellowtail can be cooked medium-rare.
Have your garnish ingredients ready.
Warm tortillas in a pan or griddle.
Place fish and salsa onto tortilla.
Garnish as desired.
May need a pinch of salt and a tiny drizzle of olive oil and lime.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.