Smoked Fish Tacos With Caribbean Salsa – a delicious recipe with Hickory, whitefish fillets, 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 at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside.
2
Brush fillets with oil; sprinkle with salt and pepper.
3
Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Coat grill rack on opposite side with cooking spray, and place on grill. Let grill preheat 10 to 15 minutes or until wood chips begin smoking.
4
Grill fillets, covered with lid, over medium heat (325u00b0 to 350u00b0) 5 minutes on each side or until fish flakes with a fork.
5
Wrap flour tortillas in heavy-duty aluminum foil. Place on grill during last 5 minutes of cooking time to warm. Serve immediately with Caribbean Salsa. 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 alderwood chips, 2 pounds firm whitefish fillets, 2 tablespoons olive oil, 1/2 teaspoon salt, and more.
Yes, Smoked Fish Tacos With Caribbean Salsa falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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