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Fish Tacos

Fish Tacos

By Traeger Kitchen

Dive into fiery fish tacos, they grill up faster than you can catch a barrel wave. Made with Cajun Rub, tangy chipotle drizzle, and crisp, cabbage shreds, there won't be a lull between sets of tacos being devoured.

Prep Time

10 Min

Cook Time

10 Min

Pellets

Pecan

Ingredients

Number of People Serving

4

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Units of Measurment:
main
4 Tilapia, filets
2 Teaspoon canola oil
2 Teaspoon Cajun Rub
2 Cup sour cream
1 Chipotle Peppers in ancho, finely diced
2 Tablespoon Adobo Sauce
1 Whole lime zest
1 Whole lime juice
As Needed salt
As Needed pepper
8 corn tortillas
4 Cup shredded cabbage
2 lime, cut into wedges

Step

  • 1

    When ready to cook, start your Traeger, set the temperature to High (450F), and preheat, lid closed (10-15 minutes).

    500 ˚F / 260 ˚C

    00:15

  • 2

    When the grill has come to temperature, place a cast iron skillet on the grill, close the lid and pre heat it for 10 minutes

  • 3

    Meanwhile, toss the tilapia fillets in the canola oil and Cajun Rub. When the pan has been preheated, place the tilapia in the skillet and cook for 5 minutes on each side.

    500 ˚F / 260 ˚C

    00:10

  • 4

    In a small bowl, combine chipotle sour cream ingredients and whisk.

  • 5

    Warm the tortillas on the grill or burner and assemble the tacos

  • 6

    Place half a tilapia filet in a warm tortilla with 1 tsp. of the chipotle sour cream, top with shredded cabbage and a squeeze of lime juice. Enjoy!

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