Chuy's Baja Tacos with Grilled Fish

Chuy's Baja Tacos with Grilled Fish

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Chuy's Baja Tacos with Grilled Fish

Yields 4 servings, 2 tacos per plate

 

 

 

INGREDIENTS                                                             QUANTITY

                                                                                                                             

Flour Tortillas                                                                    8 (2x 4 plates)

Tilapia                                                                               16oz (8x 2 ounce fillets, 2 per taco)

Garlic Salt                                                                         Sprinkle

Black Pepper                                                                     Sprinkle

Shredded Red Cabbage                                                    16oz bag

Cilantro                                                                             1 bunch

Creamy Jalapeño Sauce                                                    8 ounces

Limes                                                                                4

 

 

PROCEDURE

     

 

  1. Prepare your flour tortillas by reheating them in a skillet on med-lo heat.
  2. Add a row of shredded red cabbage to the center. It should be approximately ½ a fist-full.
  3. Pull some fresh cilantro leaves off the stem and sprinkle on top of the red cabbage.
  4. Prepare your at home grill for grilling the fish.
  5. Take two of the 2oz fillets of tilapia fish and season them on both sides with a sprinkle of garlic salt and ground black pepper.
  6. Place the tilapia on the grill for 3 minutes on each side.
  7. Add two fillets to your taco – Each taco will hold about 4 ounces of fish, with each fillet weighing about 2 ounces.
  8. Drizzle the fish with Creamy Jalapeño Sauce.
  9. Two tacos per plate. Fold the tacos at the center.

10.  Slice your lime in half and cut the half into wedges to serve on the side.

11.  Served with Green Chile Rice and refried beans on the side.

Noon Cooking - March 28, 2013

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