Chuy's Baja Tacos with Grilled Fish
Yields 4 servings,
2 tacos per plate
(2x 4 plates)
(8x 2 ounce fillets, 2 per taco)
Red Cabbage 16oz
Creamy Jalapeño Sauce 8
your flour tortillas by reheating them in a skillet on med-lo heat.
- Add a
row of shredded red cabbage to the center. It should be approximately ½ a
- Pull some fresh cilantro leaves off the stem and sprinkle on
top of the red cabbage.
your at home grill for grilling the fish.
- 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.
the tilapia on the grill for 3 minutes on each side.
- Add two
fillets to your taco – Each taco will hold about 4 ounces of fish, with each
fillet weighing about 2 ounces.
the fish with Creamy Jalapeño Sauce.
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