We've had some awesome weather this week and today is Cinco De Mayo. This isn't a clam recipe, but we thought it'd be the perfect recipe to have and celebrate with some Mexican flavor. So fire up the grill and crack a 'Gansett. This one sure is tasty!
1lb Fresh Fish, (Talapia, Halibut or Mahi Mahi are best)
1 tablespoon canola oil
1 tablespoon Caribbean barbecue seasoning
1 package homestyle tortillas
1 cup shredded Monterey Jack cheese
1 1/2 cups shredded red or white cabbage
2 fresh tomatoes, chopped
1/2 cup chopped scallions, white and green part
Sliced pickled jalapeÃ±o peppers, cilantro and lime wedges (optional)
1/4 cup Chipotle Ranch Dressing (Ranch simply mixed with a chipotle sauce of your choice)
Preheat grill. Coat fillets with oil and sprinkle with seasoning. Grill fish over medium heat, about 5 minutes each side. While fish is cooking, warm tortillas on a large skillet or sprinkle lightly with water and warm on grill. Wrap in towel or foil to keep warm. When fish is cooked, break gently into bite-sized pieces, divide among tortillas and top with remaining ingredients. Use the dressing to drizzle over prepared tacos. Best served with a side of black beans and rice.