Taco Tuesday will never be the same after you experience the bright, sweet and tangy flavors of these Grilled Pineapple Teriyaki Fish Tacos. Red snapper filets and fresh pineapple rings are brushed with an Asian-inspired sauce featuring McCormick® Grill Mates® Pineapple Teriyaki Seasoning before being grilled, topped with shredded green cabbage, chopped green onions, and cilantro, and wrapped in soft flour tortillas.
Taco Tuesday will never be the same after you experience the bright, sweet and tangy flavors of these Grilled Pineapple Teriyaki Fish Tacos. Red snapper filets and fresh pineapple rings are brushed with an Asian-inspired sauce featuring McCormick® Grill Mates® Pineapple Teriyaki Seasoning before being grilled, topped with shredded green cabbage, chopped green onions, and cilantro, and wrapped in soft flour tortillas.
Key products
Instructions
Instructions
- Whisk hoisin sauce, honey, rice vinegar, 1 1/2 teaspoons of the oil and 2 teaspoons of the Seasoning in small bowl until blended. Set aside.
- Brush pineapple with 1 tablespoon of the remaining oil. Sprinkle with 1 teaspoon of the Seasoning. Grill until lightly charred, turning occasionally. Remove from grill and cool slightly; coarsely chop.
- Brush fish with remaining 1 tablespoon oil and remaining 3 teaspoons of the Seasoning. Place fish on grill on medium heat. Grill 5 minutes per side until fish is flaky, brush with honey mixture during the last 2 minutes of cooking. Divide fish evenly among tortillas. Top with pineapple, cabbage, green onions and cilantro. Serve with creamy drizzle sauce, if desired.
For a Creamy Pineapple Teriyaki Drizzle Sauce: mix 1/2 cup Japanese-style mayonnaise, 1 tablespoon ketchup, 1 1/2 teaspoons unseasoned rice vinegar, 1 teaspoon McCormick® Grill Mates® Pineapple Teriyaki Seasoning and 1/2 teaspoon soy sauce until blended. Refrigerate until ready to serve.
