Pepperheads Fish tacos recipe

Pepperheads Fish tacos are almost always good, but with Pepperheads Caribbean hot sauce they shine.
3-5 pounds boneless fish filets,1/4 cup olive oil, juice of 1 lime,
1 bottle Pepperheads Caribbean hot 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 ( or Blair’s Cajun Powder ) to taste, salt to taste, 12 flour tortillas (2 to 3 per person),

Place the 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 onion, coriander and cabbage,

In a small bowl, whisk together the mayonnaise, yogurt or sour cream, chili seasoning ( or Blair’s Cajun Powder ) and salt to taste,

Preheat 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, thoroughly 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 Pepperheads Caribbean hot sauce, a spoonful of salad, then some creamy sauce and more chili 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, then just enjoy these babies!

Pepperheads Caribbean hot sauce is also available from

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