When you live two miles away from Lake Michigan and marinas are packed with charter fishing boats, it’s inevitable you’ll end up receiving fresh fish from someone. This weekend I received some white fish and immediately thought of making fish tacos. It was my first time ever making them (and eating them), but they were everything I had hoped for, and have quickly become a summer must.
Step 1: Soak fish in milk (I did overnight) to mellow the fish taste and smell. When ready to cook season as desired. I used lemon pepper.
Step 2: Spray a piece of foil with Pam, place on the barbeque and add your fish.
Step 3: Make coleslaw: cabbage, carrots, mayo, vinegar, sugar and chive.
Step 4: Make Pico De Gallo: tomato, onion, cilantro, lime juice, hot chili peppers and salt.
Step 5: Once fish is cooked add to a warmed tortilla and top with coleslaw.
Step 6: Then top with your Pico De Gallo and enjoy!