Smoked Fish Tacos with Caribbean Salsa

Smoked Fish Tacos with Caribbean Salsa
Photo by Becky Luigart-Stayner


  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 12 (6 1/2-inch) flour or red chile tortillas
  • Caribbean Salsa
  • 2 pounds firm whitefish fillets
  • Garnishes: thinly sliced red cabbage, thinly sliced red onion, fresh cilantro leaves, lime wedges
  • + 1 more ingredients
    • Hickory or alderwood chips

1. Soak hickory chips in water to cover at least 30 minutes; drain. Wrap chips in heavy-duty aluminum foil; poke several holes in foil. Set aside. 2. Brush fillets with oil; sprinkle with salt and pepper. 3. Light gas or charcoal grill; place foil-wrapped chips directly on hot coals on 1 side. Co...

View full recipe at My Recipes


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