Hickory-Grilled Fish Tacos With Mango-Avocado Relish – a delicious recipe with Hickory, firm white fish, olive oil, salt, freshly ground pepper, flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak hickory chips in water to cover 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; make several holes in foil. Set aside.
2
Brush fillets with oil; sprinkle with salt and pepper.
3
Light gas grill; place foil-wrapped chips directly on hot coals on one side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes; turn off burner opposite wood chips. Arrange fillets on rack opposite wood chips, and grill, covered with lid, over medium heat (300u00b0 to 350u00b0) 10 minutes on each side or until fish flakes with a fork.
4
Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm.
5
Serve immediately with Mango-Avocado Relish; garnish, if desired.
1158
kcal
Calories
11
g
Fat
228
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Hickory or alder wood chips, 2 pounds firm white fish fillets, 2 tablespoons olive oil, 1/2 teaspoon salt, and more.
Yes, Hickory-Grilled Fish Tacos With Mango-Avocado Relish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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