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Yucatan Rojo Fish Tacos

Yucatan Rojo Fish Tacos

Yucatan Rojo Fish Tacos

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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!

Yields
4.0 servings
Prep Time Cook Time Total Time
15 min 15 min 30 min
Yucatan Rojo Fish Tacos

Ingredients


For the Fish:
  • 2 lbs. firm white fish, like halibut, swordfish or cod
  • 1/2 cup Yucatan Rojo BBQ Rub, ground
  • vegetable oil (for grilling)

For the Pickled Veggies:
  • 1 bunch radishes, quartered
  • 1 carrot, sliced
  • 1 jalapeno, sliced
  • 1/2 medium white onion, thinly sliced
  • 2 garlic cloves
  • 1 cup rice wine vinegar
  • 2 cups water
  • 3 tablespoons salt
  • 1 tablespoon Limón-Chile 

For the Slaw:
  • 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
  • Salt to taste

To Assemble:
  • Corn tortillas
  • Lime wedges
  • Sliced avocado and tomatoes
  • Fresh cilantro

Directions



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!

Yucatan Rojo Fish Tacos

Yucatan Rojo Fish Tacos

COOK TIME: 15.0

For the Fish:
  • 2 lbs. firm white fish, like halibut, swordfish or cod
  • 1/2 cup Yucatan Rojo BBQ Rub, ground
  • vegetable oil (for grilling)

For the Pickled Veggies:
  • 1 bunch radishes, quartered
  • 1 carrot, sliced
  • 1 jalapeno, sliced
  • 1/2 medium white onion, thinly sliced
  • 2 garlic cloves
  • 1 cup rice wine vinegar
  • 2 cups water
  • 3 tablespoons salt
  • 1 tablespoon Limón-Chile 

For the Slaw:
  • 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
  • Salt to taste

To Assemble:
  • Corn tortillas
  • Lime wedges
  • Sliced avocado and tomatoes
  • Fresh cilantro


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!

Yucatan Rojo Fish Tacos

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!

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