FISH RECIPE

Miso and Turmeric Red Fish Taco

INGREDIENTS

Fish Taco Marinade
4 Red fish fillets , or any firm white fish, Scales and skin left on
1/2 cup miso paste 
2 tablespoon sesame oil 
1 tablespoon fresh turmeric or 1 teaspoon dried 
1 tablespoon fresh ginger grated 
4 cloves of garlic grated or finely diced
Hand full of diced cilantro stalks 

Fish Taco Topping 
6 tortillas
1/2 small purple cabbage
2 medium avocado sliced
2 roma tomatoes diced (optional)
1/2 diced red onion
1/2 bunch Cilantro longer stems removed
4 oz 1 cup Cotija cheese, grated
1 lime cut into 8 wedges to serve
Corn chips 
Beans heated up 

Fish Taco Sauce
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce or to taste

Equipment:
Firepit
Breeo Outpost Grill
Skillet

- Feeds 6 -

HOW TO MAKE IT

1. Light your fire let it burn down for one hour you want nice hot coals to cook over. 

2. In a bowl add the miso, sesame oil , turmeric, ginger, cilantro stalks and garlic and mix well to combine. Add the fish and coat well I the marinade, let it sit I the fridge for a minimum of two hours. 

3. Place the fish sin side down on the fire cook for 10-15mins, then flip over and finish cooking for another 10 mins. Serve right away off the grill.

4. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

5. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat

6. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

In partnership with Traeger Grills