I decided to make fish tacos for lunch today. I used the sheepshead and snapper I brought home on the other day. The first step to making good fish tacos is to get the coleslaw ready. I bought shredded cabage at the local Publix and mixed in chipotle ranch, shredded cheddar cheese, and corn tortilla strips. Once it’s all mixed together let it sit in the fridge for a minimum of 2 hours to let the flavors be absorbed by the coleslaw. The longer you let it sit the better the flavor is.

Once the coleslaw is complete, I prepare the fish. I cut the fish into strips and then place in a quart baggy. I put in avocado oil, jalapeño infused olive oil, fresh jalapeños from my garden sliced, and seasoning. Then I mix it all together and then I place in the fridge to let it marinade. The seasonings I used today were some siracha salt, smoked paprika, and five pepper seasoning and rub. 

After I let the fish marinade for a few hours, I cooked the fish on the grill. Once the fish was about done, I put three soft tortilla shells on the grill to warm them up. I put the tortilla shells in the warmer to keep them warm, while the fish finished cooking. 

Once the fish was finished cooking, I put the fish on the tortilla shells, added the coleslaw, and topped it off with habanero mango hot sauce. It was a pretty good lunch if I do say so myself. I just wanted to share one of the ways I prepare fresh fish! I hope it gives you all some ideas! Please sure your thoughts with me on this meal! 

Have a blessed day my friends!