Grilled Teriyaki Fish Tacos
Time: 30-40 minutes
Servings: 4 Servings
Ingredients:
- 1 lb White Fish Filets (Cod or Tilapia)
- ½ C Teriyaki Sauce
- 2 T Honey
- 1 T Rice Vinegar
- 2 Garlic Cloves, minced
- 1 tsp Grated Ginger
- 8 Small Corn or Flour Tortillas
- 1 C Shredded Cabbage or Coleslaw Mix
- 1 Avocado, sliced
- Fresh Cilantro Leaves, for garnish
- Lime Wedges, for serving
- Salt & Pepper, to taste
Instructions:
- Preheat the grill to medium-high heat. Grease the grill grates lightly to prevent sticking.
- Season the fish filets with salt and pepper.
- Combine teriyaki sauce, honey, rice vinegar, minced garlic and grated ginger in a small saucepan. Simmer over medium heat, stirring occasionally, until thickened. Remove from heat.
- Place the fish filets on the preheated grill. Grill for 4-5 minutes per side, or until the fish is cooked through and has grill marks.
- Brush the teriyaki sauce mixture over the fish filets, allowing it to caramelize during the last couple minutes of grilling.
- Remove the fish from the grill and transfer to a plate.
- Use a fork to flake the fish into bite size pieces.
- Warm the tortillas on the grill.
- Fill each tortilla with shredded cabbage or coleslaw, grilled fish pieces, sliced avocado and fresh cilantro leaves.
- Serve tacos with lime wedges for squeezing over the top.
Go Rogue by adding 2 cups of diced pineapple in the shredded cabbage or coleslaw mix.
Want Chef Jeff to make this delicious meal for you? Contact him at www.TheRogueChef.com.