Recipe printed from smokehouse220.com
Ingredients | Measure |
|---|---|
| Smokehouse 220 Sweet & Spicy BBQ Sauce | 1 cup |
| White Flaky Fish (tilapia, halibut, mahi-mahi) | 1½ lbs. |
| Olive Oil | 3 tbsp. |
| Lime Juice, fresh | 3 tbsp. |
| Chili Powder | 1½ tsp. |
| Cumin, ground | 1 tsp. |
| Salt | 1 tsp. |
| Pepper | ½ tsp |
| Corn Tortillas, 6-7”, warmed/grilled | 12 ea. |
| Red & Green Cabbage, thinly sliced | 2 cups |
| Accompaniments: cilantro, sliced radishes, sliced jalapeños, fresh lime wedges | |
| Mango Salsa: | |
| Mango, peeled, pitted, diced | 1 ea. |
| Red Bell Pepper, diced | ½ cup |
| Cilantro, fresh, chopped | ¼ cup |
| Red Onion, chopped | ¼ cup |
| Jalapeño, minced | 2 tsp. |
| Garlic, finely minced | 1 clove |
| Olive Oil | 2 tbsp. |
| Lime Juice, fresh | 1 tbsp. |
Method
- Pat fish dry; set aside.
- In small bowl combine olive oil, lime juice, chili powder, cumin, salt and pepper.
- Brush olive oil mixture over fish coating both sides of fillet.
- Heat a nonstick sauté pan over medium-high heat. Cook fish for 2 minutes, turn and cook additional 2-3 minutes until just cooked through.
- Flake fish into large chunks; divide evenly among the warmed tortillas.
- Add drizzle of BBQ sauce over the warm fish.
- Top with cabbage and mango salsa; serve with additional accompaniments, as desired.
Mango Salsa:
1. Combine all ingredients in small bowl.
2. Season with salt and pepper to taste.
