Grilled Pevre Fish Tacos are absolutely fabulous and easy to make. My dear friend, Mark Almanza, originally introduced me to Pevre salsa. He made it when he was in Chile. Pevre is a mild pureed Chilean salsa that can be made in a food processor or blender. You can add it to just about anything that you would normally eat with salsa (which is a lot of stuff).
I’m also a huge fan of grilled fish and this recipe can either grill the fish on the grill or stove-top. I’ve even used a Panini Grill before.

What Grill We Use:
We use the Weber Spirit S-315 Liquid Propane Gas Stainless Steel Grill because it heats up quickly. It’s easy to clean. It has a lot of space to keep the food warm and away from the direct heat if needed. And the grill has a cool fuel gage so you know how much gas you have left.

What Panini Maker We Use:
We use the Breville Panini Press. It’s nonstick, easy to clean, and heats up fast. It’s a nice way to cook the food so you still have grill marks. And it has a slant so any excess oil drips off.

I love eating my fish tacos with a red cabbage and carrot slaw. The green colors from the Pevre salsa pop with the purple/red color from the cabbage and the orange from the carrot. The dish looks exquisite.
Make the Pevre salsa and salad dressing ahead for a super easy cooking experience with the tacos and dinner can be ready in minutes.

Grilled Pevre Fish Tacos

 

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Prep time

4 mins

Cook time

6 mins

Total time

10 mins

 

Grilled Pevre Fish Tacos are absolutely fabulous and easy to make. My dear friend, Mark Almanza, originally introduced me to Pevre salsa. He made it when he was in Chile. Pevre is a mild pureed Chilean salsa that can be made in a food processor or blender. You can add it to just about anything that you would normally eat with salsa (which is a lot of stuff). I'm also a huge fan of grilled fish and this recipe can either grill the fish on the grill or stove-top. I've even used a Panini Grill before. I love eating my fish tacos with a red cabbage and carrot slaw. The green colors from the Pevre salsa pop with the purple/red color from the cabbage and the orange from the carrot. The dish looks exquisite. Make the Pevre salsa and salad dressing ahead for a super easy cooking experience with the tacos and dinner can be ready in minutes.

Author: Sarah Koszyk & Mark Almanza

Recipe type: Entree, Appetizer, Fish Dish

Cuisine: Latin

Serves: 4

Ingredients

• Pevre Salsa:
• 2 tomatoes, chopped
• 1 bunch cilantro, ripped
• ½ Tbsp Olive Oil
• 2 Yellow bell peppers, de-seeded and chopped
• 4 cloves of garlic
• Salt to taste
• Taco Ingredients:
• 1 pound Tilapia or other type of white fish
• Salt & Pepper to taste
• Cooking Spray
• 8 corn tortillas

Instructions

1. Place all pevre sauce ingredients into a food processor and puree into a thin sauce.
2. Salt & pepper fish on each side.
3. Place fish on a grill and cook on one side for about 3 minutes.
4. Flip and cook on the other side for about 3 minutes.
5. *If using a stove, spray a pan with cooking spray. Over medium heat, put the fish in the pan. Cover with a lid and cook for 3 minutes on one side.
6. Flip and cook for 3 minutes on the other side. Fish is done once there is no pink in the middle.
7. While fish is cooking, heat small pan and heat tortillas without any cooking spray, about 25 seconds on each side. (If you have a gas stove, I just place my corn tortillas directly over the flame and burner). You can also heat the tortillas on a grill.
8. Place about 2 ounces of fish on each tortilla with 2 Tablespoons of pevre sauce.

Nutrition Information

Serving size: 2 tacos Calories: 257.5 Fat: 5.3 Saturated fat: 1.4 Carbohydrates: 27.8 Sugar: 3.2 Sodium: 86.9 Fiber: 4.8 Protein: 26.7 Cholesterol: 56.7

3.5.3251

Get the best grilling tips & marinades:
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By Sarah Koszyk, MA, RDN

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