Rhinegeist Recipes

Cheetah-Marinated Grilled Fish Tacos

Justin Uchtman is the executive Chef at Sartre OTR. He's a good friend of Rhinegeist, a big fan of obscure live Cypress Hill bootlegs, a staunch supporter of worldwide Taco Tuesday, and loves cooking with beer.

Summertime, and the livin's easy. What better way to spend an afternoon than throwing on a record, cracking open a beer, and lighting up the grill? And we happen to have just released Cheetah, an easy-drinking, crisp lager that is the ideal accompaniment for a Summer afternoon grill-a-thon. And you know what pairs well with a simple, fresh lager? Simple, fresh tacos. Let's do it!


3 ea. Tilapia filets

1 whole Avocado

1 ear of corn

1 red onion

3 ea. limes

1 bunch cilantro

1 fresh tomato

1  bunch green onions

1 package of tortillas (flour or corn)

1 can of Cheetah


In a shallow bowl, cover tilapia with Cheetah and marinate for 2-3 hours or overnight in the refrigerator.

Remove corn kernels from the cob with a knife. On a grill or cast-iron skillet, char corn evenly and grill halved onion, face-side down. Remove from heat and set aside.

Remove tilapia from marinade, pat dry, and season with salt. Cook tilapia evenly on the grill or cast-iron skillet. Remove from heat and set aside, covered loosely with tin foil.

Remove seeds from tomato and dice into ½ inch pieces.

Finely chop green onions and cilantro.

Dice red onion.

In a mixing bowl, combine red onion, corn, cilantro, green onions, tomatoes, salt and juice of ½ lime. Mix, coating ingredients.

Place tortillas on the grill until grill marks are visible.

Portion 2-3 oz. of fish per tortilla. Garnish with salsa, cilantro, slices of avocado and lime wedges. Enjoy!