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.)
With the tilapia already cooked and fill of flavor, 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. It's inexpensive and it holds together well in fish 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.
--
To find out more about the Wine'd Up in Smoke blend used in this recipe:
