At a Glance
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 ourLimón-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
For the Fish:
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.
For the Pickled Veggies:
Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.
For the Slaw:
Combine all of the ingredients for the slaw together in a large bowl. Transfer into a covered container and refrigerate.
To Assemble:
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!
Ingredients
For the Fish
For the Pickled Veggies
For the Slaw
To Assemble
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