Recipe printed from



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.


  1. Pat fish dry; set aside.
  2. In small bowl combine olive oil, lime juice, chili powder, cumin, salt and pepper.
  3. Brush olive oil mixture over fish coating both sides of fillet.
  4. 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.
  5. Flake fish into large chunks; divide evenly among the warmed tortillas.
  6. Add drizzle of BBQ sauce over the warm fish.
  7. 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.



Sweet molasses and fruity flavors with a kick of black pepper and spices

View Details