Dive into these fiery fish tacos, they grill up faster than you can catch a barrel wave. Made with Traeger Cajun Rub, tangy, chipotle drizzle, and crisp, cabbage shreds, there won’t be a lull between sets—of tacos being devoured. If you can’t find any fish in your sea, fill tacos with meaty leftovers. This Traeger recipe is surfer soul food with attitude.
FISH TACOS
DIFFICULTY: 2/5
PREP TIME: 10 minutes
COOK TIME: 10 minutes
RECOMMENDED PELLETS: Oak, Pecan
SERVES: 5-6 people
INGREDIENTS
4 Tilapia Filets
2 tsp. Traeger Cajun Rub
2 tsp. Canola Oil
4 cups Cabbage, shredded
8 Corn Tortillas
2 Limes, cut into wedges
Chipotle Sour Cream:
2 cups Sour Cream
1 Chipotle Pepper, chopped
2 Tbsp. Adobo Sauce
Zest of 1 Lime
Juice of 1 Lime
Salt and Pepper
METHOD
- When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10-15 minutes).
- When the grill has come to temperature, place a cast iron skillet on the grill, close the lid and pre heat it for 10 minutes
- Meanwhile, toss the tilapia fillets in the canola oil and Cajun Rub. When the pan has been pre-heated, place the tilapia in the skillet and cook for 5 minutes on each side.
- In a small bowl, combine chipotle sour cream ingredients and whisk.
- Warm the tortillas on the grill or burner and assemble the tacos
- Place half a tilapia filet in a warm tortilla with 1 tsp. of the chipotle sour cream, top with shredded cabbage and a squeeze of lime juice. Enjoy!
PRINTABLE RECIPE:
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