Shake up the BBQ with these delicious bluegrass BBQ fish tacos

Brought to you by Hellmann’s.

Tacos are where it’s at. 

They’re quick, simple, and most importantly absolutely delicious. We can never get enough.

If you love a bit of Mexican food then this is the dish for you. Try these tacos with a twist this weekend. We guarantee they will go down a treat.

(Serves 4)

Ingredients:

•  2 whole seabass, gutted and scaled.  (600-800g). If indoors grill cod, halibut or hake.
• Himalayan sea salt
• 2 tbsp olive oil
• ½ small red cabbage, shredded
• 60ml cider vinegar
• 4 flour tortillas

Guacamole:

• 2 avocadoes
• 2tbsp Hellmann’s Mayo
• Half a lemon
• Pinch of chilli powder
• 1/2tsp cracked pepper
• 1/2tsp garlic powder
• 1/2tsp onion powder
• Salt to taste

Pico de Gallo:

• 2tbsp Hellmann’s Mexican Chipotle
• 150g plum tomatoes, diced
• ½ Red onion, peeled and finely chopped
• 2-3 tbsps. Coriander, roughly chopped
• ½ Red chilli, finely sliced
• 1 lime, juiced
• Salt and pepper

Method:

1. Prepare a BBQ with one side filled with hot coals, making sure the grill is very clean and well oiled.
2. Dry off the fish and rub with salt and oil, set aside.
3. Mix together the red cabbage and vinegar and leave for 30mins.
4. Make the guacamole by mashing up all the ingredients with a fork in a bowl.
5. Make the pico de gallo by mixing the ingredients into a bowl and set aside.
6. Grill the fish on the BBQ for 5 minutes each side until cooked through, being careful as you turn the fish that it doesn’t break apart.
7. Once cooked, leave in a warm place for 5 minutes to rest.
8. Flake the fish into a bowl discarding the bones and skin.
9. Grill the tortillas over the high heat for 5 seconds each side and rest on a plate covered with a cloth to soften.
10. Assemble the tacos by placing some flaked fish onto a wrap with a spoonful of guacamole, pico de gallo and cabbage. Serve warm.

For more recipes, DJ BBQ’s and Hellmann’s quest to find Grilltopia click here.