For dinner on Day 35, we used the leftover tilapia grilled yesterday in our Grapevine & Cedar blend for grills to make delicious Smoked Fish Tacos. (We also have a Grapevine & Cedar blend for smokers.)
Fish tacos are a regular lunch around here. Tender, flaky fish is the perfect base for a light and flavorful taco--indulgent and refreshing at the same time. The contrast between the crispy shell and the juicy, seasoned fish makes each bite so satisfying. And flavor of the fish when smoked in the cedar blend...so delicious!
Making the fish tacos is so easy when you have the fish ready to go. All we had to do was:
- warm up the tilapia
- griddle the tortillas (see tip below)
- cut up some tomatoes, an avocado and some cheese for the tacos
- make a few sides -- we made Mexican rice, black beans, and Mexican cole slaw.
Chef's Tip: Tilapia is a good all around fish to use when making fish tacos for several reasons:
- Its mild flavor pairs well with bold seasonings and toppings in fish tacos without being overpowering.
- Its tender texture holds up nicely to various cooking methods, making it versatile and easy to work with.
- It's affordable and widely available, so it's a practical choice
- It's healthy -- high in protein and low in fat, making it perfect for flavorful, nutritious tacos.
And another Chef's Tip: Lightly oil the corn tortillas (we use olive oil) and then griddle them to heat them up. Most people warm tortillas up in the microwave, but then the crumble and fall apart when you're making/eating your taco. Oiled and griddled, they bring a nice texture to the taco and hold up a lot better.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
