Yucatan Rojo Fish Tacos

Name: Yucatan Rojo Fish Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 lbs . firm white fish, like halibut, swordfish or cod; 1/2 cup Yucatan Rojo BBQ Rub, ground; 1 vegetable oil; 1 bunch radishes, quartered; 1 carrot, sliced; 1 jalapeno, sliced; 1/2 medium white onion, thinly sliced; 2 cloves garlic; 1 cup rice wine vinegar; 2 cups water; 3 tablespoons salt; 1 tablespoon Limón-Chile; 1/2 head green cabbage, shredded; 1 carrot, grated; 1/3 cup mayonnaise; 3 tablespoons rice wine vinegar; 1 lime, zested and juiced; 1 tablespoon Cumin Seed, ground; 1 Salt to taste; 1 Corn tortillas; 1 Lime wedges; 1 Sliced avocado and tomatoes; 1 Fresh cilantro

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

Featured Spices

Yucatan Rojo BBQ Rub

Cumin Seed

Limón-Chile

Difficulty

Moderate

About the Author

World Spice

About this Recipe

These tacos are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of Yucatan Rojo BBQ Rub.

The creamy and crunchy slaw and the crisp, spicy pickled vegetables using our Limón-Chile are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you've got them, slices of buttery avocado.

With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!

Instructions

Cut the fish into 1-inch strips. Toss the fish and the BBQ rub into a Ziploc bag, making sure that the fish is covered with the spice. Refrigerate overnight.

Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.

Combine all of the ingredients for the slaw together in a large bowl. Transfer into a covered container and refrigerate.

Season the fish with salt and a squeeze of lime, and grill quickly on a well oiled grill over high heat, lightly brushing with a little oil once the pieces have been flipped.

Heat the tortillas on both sides on the grill. Put a spoonful of slaw on the tortilla, then some grilled fish, then top with the pickled veggies, sliced avocado and tomatoes.

Enjoy!

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