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Fish tacos are on menus everywhere! This flavorful rendition highlights fresh ingredients such as cilantro, red onion, avocado, and creole-seasoned fish served with an extraordinary sauce on a warmed tortilla. It's a keeper!

Fish Tacos with Coastal Taco-lade Sauce

Print Recipe
  • Coastal Taco-lade Sauce (see recipe below)
  • 2 pounds redfish or red snapper filets
  • 1 tablespoon butter
  • 2 tablespoons Creole seasoning
  • 12 (6-inch) flour tortillas
  • Shredded lettuce
  • Chopped red onion
  • Freshly chopped cilantro
  • Diced avocado

Preheat Presto® Electric Griddle at 400°.

Coat filets on both sides with Creole seasoning. Melt 1 tablespoon of butter on griddle and spread on area where fish will cook. Place fish on griddle and cook until browned, about 2 minutes on each side, depending on thickness of fish.

On the other side of the griddle, heat tortillas until warmed, about 1 minute for each tortilla. Turn once after 30 seconds, careful not to burn them. Repeat until all tortillas are warmed. If griddle is large enough, you may cook the fish and tortillas at the same time.

Remove fish from griddle and set aside until tortillas are ready. Cut fish into 1-inch strips and place on tortillas. Add lettuce, red onion, cilantro, and avocado. Top with Coastal Taco-lade Sauce.

Makes 12 soft tacos

Coastal Taco-lade Sauce

  • 1 tablespoon water
  • 2 tablespoons white vinegar or red wine vinegar
  • 2 tablespoons Creole seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon paprika
  • 1 tablespoon Creole mustard
  • 1/4 cup chopped green onions, (about 2)
  • 1 cup mayonnaise

Mix water, vinegar, Creole seasoning, lemon juice, paprika, mustard, green onions, and mayonnaise. Stir until thoroughly mixed.

Preparation Tip: Any mild, flaky fish works great. Shrimp is also a super substitute or addition. Expand the garnishes to include your favorites.

Adapted from Fish Tacos with Coastal Taco-lade Sauce recipe in Chef Kevin Belton’s Big Flavors of New Orleans cookbook.

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