Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 15 Tacos
Ingredients:
- 2 Redfish filets on the half shell, 1.5 lbs each is ideal size.
- Brushfire Farms Prickly Pear BBQ Sauce
- 2 Tbsp. Meat Church Holy Voodoo Seasoning
- 2 Tbsp. Old Bay Seasoning
- Humble House Guajillo Salsa (Sriracha can be a good substitute)
- 15 small Corn Tortillas
- 1 Tbsp. Extra Virgin Olive Oil
- ½ Cup diced Roma Tomatoes (remove seeds before dicing)
- ½ Cup diced White Onion
- ½ Cup diced Mango
- ½ Cup diced Avocado
- ½ Cup Cilantro and then fine chopped
- 1 diced Serrano Pepper
- Juice of 1 whole lime
- Salt to taste
Process:
1. Light a medium size charcoal fire on one side of your grill. Target cooking temperature is 400°F – 450°F.
2. While the coals light, rub Redfish filets down in Extra Virgin Olive Oil and Season with Meat Church Holy Voodoo and Old Bay Seasoning.
3. Place fish on grill, scale side down, flesh side up, on the opposite side of the charcoal. Leave vents cracked open on top and fully open on bottom of the grill.
4. Pico de Gallo: Combine Vegetables, Cilantro, Lime Juice and Salt to taste in bowl, stir together and let rest in refrigerator.
5. After 15 minutes of cooking, brush Prickly Pear BBQ Sauce onto each fish filet, roughly 2 Tbsp. of sauce per each filet for a nice thin coating. Close grill lid and let cook another 5 minutes. Remove fish once internal temperature reaches 145°F and allow to rest for 5 minutes.
6. Place corn tortillas directly over charcoal to char them and be prepared to flip quickly so they won’t burn.
7. Pull fish flesh off the scales with a fork or knife (make sure no bones are attached). Please on corn tortilla, top with Pico de Gallo and Hot Sauce and enjoy!