Fish Tacos
AuthorKathy VarricchioOne of our favorite Friday night dinners!
Fire the grill up on “high”. Use 2 TBSP of olive oil on a rolled-up towel to oil the grill grates.
Brush the Mahi with the remaining 2 TBSP olive oil.
Place the fillets on the grill, flesh side down. Grill for 4 minutes, flip the fillets and cook for another minute or until fish is flaky. Remove from the grill and let the fish rest for about 5 minutes.
Flake the fish with a fork and place a generous portion down the middle of each of the tortillas.
Grill the tortillas for about 30 seconds, just enough to heat them sufficiently.
Spoon about 2 TBSP of Dennis' Mango Habanero BBQ Sauce on top of the fish.
Top with whatever garnish appeals to you.
Ingredients
Directions
Fire the grill up on “high”. Use 2 TBSP of olive oil on a rolled-up towel to oil the grill grates.
Brush the Mahi with the remaining 2 TBSP olive oil.
Place the fillets on the grill, flesh side down. Grill for 4 minutes, flip the fillets and cook for another minute or until fish is flaky. Remove from the grill and let the fish rest for about 5 minutes.
Flake the fish with a fork and place a generous portion down the middle of each of the tortillas.
Grill the tortillas for about 30 seconds, just enough to heat them sufficiently.
Spoon about 2 TBSP of Dennis' Mango Habanero BBQ Sauce on top of the fish.
Top with whatever garnish appeals to you.
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