Total Prep Time: 30 minutes
Total Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 – 8 servings
INGREDIENTS:
TACOS:
2 Black Drum filets on the half shell, meaning one side with scales still on it. Redfish, trout, cod and catfish.
Brushfire Farms Original Glaze
Meat Church Garlic Jalapeño Blanco Seasoning
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Butter, cut into quarter pieces
Mini Corn Tortillas
Humble House Foods Creamy Guac Salsa (or your favorite hot sauce)
COLESLAW:
1 Cup Red Cabbage, julienned
1 Cup Green Cabbage, julienned
2 Green Onions, sliced thin
1 Jalapeño, seeds & veins removed and fine chopped
2 Tbsp. chopped Cilantro
COLESLAW DRESSING:
1/2 Cup Mayonnaise
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Lime Juice
1 Tbsp. Sugar
1 Tbsp. Meat Church Garlic Jalapeño Blanco
PROCESS:
Step 1: Preheat grill to high heat, ideally 400 – 450 F°. Rub fish filets in olive oil only on the flesh side, then season and place butter on top of each filet.
Step 2: Place fish scale-side down on grill using indirect heat, meaning not directly above open flames, close lid and cook for 10 minutes.
Step 3: Combine Coleslaw ingredients in bowl, mix together and rest in refrigerator. Note: Only use enough dressing to lightly coat the coleslaw. Add more dressing if you prefer a wetter coleslaw.
Step 4: After 10 minutes of cooking, lightly drizzle or brush Original Glaze on flesh side of each fish filet. Cook another 5 minutes with grill lid closed and pull off grill once internal temperature reaches 145 F°.
Step 5: Char mini corn tortillas on the grill, remove and wrap in foil to keep warm. Slide a spatula along the bottom side of fish filet to pull the flesh off the bottom shell side. Cut the filets into chunks, then place coleslaw on tortilla first, followed by fish, hot sauce and cilantro for garnish. Serve and enjoy!