BeeSting Fish Tacos
2 pounds boneless fish fillets
1/4 cup olive oil
Juice of 1 lime
1 bottle Bee Sting Honey n' Habanero Peppper Sauce
2 green onions, white and green parts, chopped
1/4 cup chopped cilantro
2 cups shredded cabbage
1/4 cup mayonnaise
1 cup plain yogurt or sour cream
Chili seasoning blend to taste
Salt to taste
12 flour tortillas (2 to 3 per person)
Place fish in a large , shallow dish, sprinkle it with olive oil and lime juice and allow it to
marinate for 30 minutes.
In a large bowl, combine the green oninons, cilantro and cabbage.
In a small bowl, whisk together the mayonnaise, yogurt or sour cream, chili seasoning and
salt to taste.
Pre-heat a grill to medium-low.
Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm.
On a very clean thouroughly oiled grate, grill the fish until just cooked through, about 10
minutes per inch of thickness of the fish. Remove the fish to a clean platter, allow it to rest
10 minutes and then slice it into thick strips.
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the
BeeSting sauce, a spoonful of salad, then some creamy sauce and more BeeSting sauce.
Make a small fold along the bottom edge of the tortilla, then close from both the sides,
creating a little parcel that won't drip out the bottom
Yield: 4 to 6 servings Heat Scale: Medium
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