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Our fish tacos are spiced with cumin, coriander and chili peppers. For a party, set up a platter and have your guest assemble them as they wish.
First, preheat the grill to medium high. Next, cut the fish bring tilapia into equal slices. You can also use grouper or any other firm fish like swordfish or sea bass.
In a small bowl, combine quarter cup of extra virgin olive oil, with three tablespoons of limejuice, three teaspoons of chili powder, one teaspoon of ground cumin, one teaspoon of ground coriander, one teaspoon of minced garlic, salt to taste, and then stir.
Cook the fish with the marinate, and place in the grilling basket over direct heat for about two minutes. When cooking a delicate fish, it is a good idea to grill it in a basket, so your fish does not fall apart.
Flip it and then grill about one to two minutes longer. Place the flour tortillas on the grill for about 15 seconds per side until light grill marks appear and they are warmth through.
Assemble each taco with lettuce, a piece of grilled tilapia, Pico de Gallo, and fresh limejuice.
Fish Tacos Baja-Style.
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For more delicious barbeque recipes for your picnic table, visit summerkitchen.tv.
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