Recipe courtesy of Epcot Catering
Save Recipe Print
Total:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr 20 min
Cook:
10 min
Yield:
about 4 to 5 servings
Level:
Intermediate

Ingredients

Directions

Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.

Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Seared Mahi Mahi with Zesty Basil Butter

Recipe courtesy of Jamie Deen

Fish Tacos

Recipe courtesy of Bobby Flay

Beef Tacos

Recipe courtesy of Ree Drummond

Shrimp Tacos

Recipe courtesy of Ree Drummond

Taco Quesadillas

Recipe courtesy of Ree Drummond

Taco Pockets

Recipe courtesy of Rachael Ray

Giant Crunchy Taco Wrap

Recipe courtesy of Food Network Kitchen

Taco Pizza

Recipe courtesy of Ree Drummond

Tacos Carne Asada

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword