BAJA FISH TACOS
Chuy's Restaurant Copycat Recipe
Makes 4 servings, 2 tacos per plate
8 flour tortillas
16 ounces tilapia filets cut into 8 strips
sprinkle garlic salt
sprinkle black pepper
1 (16 oz.) bag shredded red cabbage
1 bunch cilantro
8 ounces Creamy Jalapeno Sauce
Prepare your flour tortillas by reheating them in a skillet on med low heat. Add a row of shredded red cabbage to the center. It should be about half a fist full. Pull some fresh cilantro leaves off the stem and sprinkle on top of the red cabbage.
Prepare your at home grill for grilling the fish. Take two of the 2 ounce filets of tilapia fish and season them on both sides with a sprinkle of garlic salt and ground black pepper. Place the tilapia on the grill for 3 minutes on each side. Add two filets to your taco – Each taco will hold about 4 ounces of fish, with each fillet weighing about 2 ounces. Drizzle the fish with Creamy Jalapeno Sauce. Two tacos per plate. Fold the tacos at the center. Slice your lime in half and cut the half into wedges to serve on the side. Served with Green Chile Rice and refried beans on the side.