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!