The Pioneer Woman Tasty Kitchen
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Hawaiian BBQ Pulled Chicken Sandwiches

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

 
A couple months back, I finally caved and bought my first slow cooker. It was only twenty dollars at Target and I couldn’t wait to get home and start making delicious barbecue and one-pot meals with it that I didn’t have to worry about during the day. Well, typical me only made one meal with it (the day I bought it) and then promptly forgot about my shiny new Crock Pot.

That is, until I came across this recipe for Hawaiian BBQ Pulled Chicken Sandwiches by Tasty Kitchen member myretrokitchen. The recipe was incredibly simple (basically just dump everything together in the crock pot, turn it on and six hours later you have dinner!) and turned out to be absolutely delicious. The pineapple chunks give the barbecue a delightful sweet surprise and using chicken was a nice change of pace from typical pulled pork.

Here’s what you need!

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

Simple, right? Just chicken (I used thighs for more flavor), your favorite barbecue sauce, a can of pineapple and an onion. Love it.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

The recipe says to first put the chicken at the bottom of the Crock Pot…

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

Then, cover it with diced onion.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

Followed by a can of pineapple chunks.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

Amie says you can either save the pineapple juice to add to the sauce at the end for sweetness, but I prefer a more savory barbecue sauce so I tossed mine.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

Next comes my favorite part: adding the sauce! Coming from the South, I love me some tangy vinegar based barbecue sauce, but for this recipe I chose my tomato-based favorite—Stubb’s.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

You can never have too much barbecue sauce, no matter what anyone tells you.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

All that only took about four minutes and now all there was left to do was turn the slow cooker on low and let ‘er stew!

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

At the end of the day, after the chicken had been slowly cooking for about seven hours, I removed the meat from the sauce and shredded it before adding it back in to soak up all the yummy barbecue goodness.

 
 
 
Tasty Kitchen Blog: Hawaiian Pulled BBQ Chicken Sandwiches. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Amie of My Retro Kitchen.

Delicious! I ate barbecue for dinner and then lunch the next day. Even my boyfriend, who claims to hate pineapple, absolutely loved this meal and devoured two sandwiches in the speed of light.

Thank you to Amie for providing such an easy and delicious weeknight dinner! Visit her blog, My Retro Kitchen, for more home-cooked, sit-down family dinners.

 
 

Printable Recipe

Hawaiian BBQ Pulled Chicken Sandwiches

See the full recipe post on myretrokitchen’s site!
4.62 Mitt(s) 35 Rating(s)35 votes, average: 4.62 out of 535 votes, average: 4.62 out of 535 votes, average: 4.62 out of 535 votes, average: 4.62 out of 535 votes, average: 4.62 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

This is easily my most requested recipe. Each time I make it, I am always asked to provide the recipe so friends can make it themselves at home. It really is yummy, and the best part is it takes about 3 minutes to prepare, a couple additional minutes to shred the chicken once cooked and then back in the crock pot it goes to finish soaking up the goodness! Easy-peasy, but oh sooo good!

Ingredients

  • 3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
  • 1 whole Onion (large), Sliced Into Chunks
  • 1 can (20 Oz. Size) Pineapple, I Recommend Nibblits Or Crushed, Drained But Reserve The Juice If Using (See Note Below)
  • 1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (Our Favorites Are Sweet Baby Ray's Or Open Pit If We Want To Give It A Little More Of A Kick)
  • Hamburger Buns Or Kaiser Rolls

Preparation Instructions

If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very “wet” sauce. Place your chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.

Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.

Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).

An hour or two before it is finished cooking, carefully remove the chicken from the crock pot and shred it using two forks. Watch out, it will be hot! Place chicken back in the crock pot and stir well to combine. Finish cooking an additional hour or two so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.

Note: When I had made it with Sweet Baby Ray’s and pineapple juice, it was a very sweet Pulled Chicken. It was great, and everyone loved it. But I have to say, using Open Pit BBQ Sauce and no pineapple juice was hands down our favorite! It had just the right amount of sweet and vinegar that we love in a good BBQ.

If you are making this for kids, children tend to like the sweeter variety.

 
 
_______________________________________

Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Old-Fashioned Oatmeal Cake

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

 
This Old-fashioned Oatmeal Cake with Broiled Topping called out to me because I love simple, no fuss cakes that can be thrown together quickly and aren’t overly sweet. But more than the cake, I love the headnote Tasty Kitchen member Brandi N wrote. She found the hand-written recipe for this cake in her grandmother’s old tin recipe box and said the cake was “oozing with memories” for her. When I read something like that, I know it’s gotta be good.

This cake is delicious. It’s fluffy and moist, and the broiled topping makes it taste like a cinnamon roll. It’s the perfect partner for late-afternoon coffee or tea. Plus if it has oatmeal in it, it’s has to be kind of healthy, right?

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

You’ll need quick rolled oats, white sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, baking powder, salt, heavy whipping cream (or half and half), coconut, and pecans.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Start by combining quick-cooking oats with the boiling water. (Tip: If you don’t have quick cooking oats, simply food process old-fashioned rolled oats for a few seconds.)

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Adjust the oven rack to the lower-middle position and preheat oven to 350 degrees. Coat a 13-by 9-inch pan with vegetable cooking spray and flour.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Mix all the dry ingredients in a medium bowl.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

In a large bowl beat the two sugars and butter until light and fluffy.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

And then the eggs one at a time.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Beat in the vanilla …

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Mix in the oatmeal …

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Then finally add in the flour mixture.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).
 
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).
 
While the cake bakes, beat the remaining brown sugar and butter in a medium bowl.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Beat in the cream (or half-and-half) until smooth.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Stir in coconut and pecans.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

When the cake comes out of the oven, top it with this mixture.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

We found it helpful to spoon the topping evenly over the cake …

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

And then spread it to cover.

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).
 
Broil the iced cake 4 to 6 inches from heating element until bubbly and light golden brown, 1 to 2 minutes. Give it a little cooling time (if you can!), then slice, serve, and enjoy!

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

Thank you, Brandi N, for sharing your grandmother’s recipe with us!

 
 
 
Tasty Kitchen Blog: Old Fashioned Oatmeal Cake with Broiled Topping. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Brandi (dbnelson).

One thing is certain: Brandi’s grandmother knew how to make a good cake. While we have access to more ingredients, techniques, tools (and the internet!), a lot of things were just better back then. This recipe makes me want to pick up the phone and call my own grandmother and ask her for her favorite cake recipe. But I already know what she’ll say. I’ll share that recipe here with you soon.

What were your grandmother’s favorite recipes?

 
 

Printable Recipe

Old-Fashioned Oatmeal Cake with Broiled Topping

4.75 Mitt(s) 12 Rating(s)12 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 512 votes, average: 4.75 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 16

16

Description

While going through my grandmother’s old tin box of recipes I came across this old favorite, handwritten by her, and oozing with memories. It’s an oatmeal cake with a brown sugar flavor and the top is a gooey carmelized frosting with coconut and pecans. Delightfully old-fashioned.

Ingredients

  • FOR THE CAKE:
  • 1-½ cup Quick Cooking Rolled Oats
  • 1-¼ cup Boiling Water
  • 1 cup Sugar
  • 1 cup Firmly Packed Brown Sugar
  • ½ cups Butter, Softened
  • 1 teaspoon Vanilla
  • 3 whole Eggs
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • _____
  • FOR THE TOPPING:
  • ⅔ cups Firmly Packed Brown Sugar
  • ¼ cups Butter, Melted
  • ¼ cups Heavy Whipping Cream Or Half-And-Half
  • 1 cup Coconut
  • 1 cup Chopped Pecans Or Your Choice Of Nuts

Preparation Instructions

In small bowl, combine rolled oats and boiling water; let stand 20 minutes.

Meanwhile, heat oven to 350 degrees F. Grease and flour a 13×9-inch pan.

In a large bowl, combine the sugars and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add oatmeal and all the remaining cake ingredients; mix well.

Pour batter into the greased and floured pan.

Bake at 350 degrees F for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

For the topping, in small bowl, combine the brown sugar, butter and whipping cream or half-and-half. Beat at high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.

Broil 4–6 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. Cool 1 hour or until completely cooled.

 
 
_______________________________________

Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

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French Coconut Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

 
I think when you hear “easy as pie” it’s in reference to this pie—this very pie, French Coconut Pie, submitted by eastmemphismama. This pie is as easy as is it gets, and mighty, mighty good too. I mean real, real, good. Like “slap your pappy, call the news, hide in the closet to eat the whole thing, not caring that you have to run ten miles to work it off” kind of good.

And I did say easy, right? Easy as pie.

(I’ve never been known to be obnoxious. No, not me.)

Let’s get started.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Begin with basic ingredients: beaten eggs, sugar, flaked coconut, melted butter, white vinegar, vanilla extract, salt, and a 9″ uncooked pie shell (I used a prepared frozen one from the grocery store—NOT deep dish). Be sure to check the recipe page for the full list of ingredient measurements.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Grab a bowl large enough for mixing all the ingredients. To the sugar, add the melted butter, beaten eggs, white vinegar and vanilla extract. And don’t forget the pinch of salt.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Then goes in the flaked coconut.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Mix all together well.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Don’t think I didn’t think about taking a large bite. The raw eggs stopped me.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Pour the pie filling into the unbaked prepared pie crust. Bake for an hour at 350°F. I placed the pie on a cookie sheet for baking to avoid any spillage or bubbling over.

How easy was that? Now you just have to wait.

For a whole hour.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Bake until golden brown. There’s nothing quite like toasted coconut is there? Total yumminess.

 
 
 
Tasty Kitchen Blog: French Coconut Pie. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member eastmemphismama.

Cool (if you can wait that long) and enjoy!

Many thanks to eastmemphismama for sharing this recipe with us all. My husband couldn’t be more thankful.

 
 

Printable Recipe

French Coconut Pie

4.26 Mitt(s) 15 Rating(s)15 votes, average: 4.26 out of 515 votes, average: 4.26 out of 515 votes, average: 4.26 out of 515 votes, average: 4.26 out of 515 votes, average: 4.26 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

This is a recipe passed down to me from my great grandmother Pearl. I absolutely love this pie and I hope you do too!

Ingredients

  • 3 whole Eggs, Beaten
  • 1-½ cup Sugar
  • 1 cup Flaked Coconut
  • 1 stick Butter, Melted
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • 1 whole 9" Uncooked Pie Shell

Preparation Instructions

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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Spicy Grilled Fish Tacos

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

 
My husband and I LOVE fish tacos. We order them every chance we get. But since we live in a small community roughly 700 miles from the nearest ocean, a great fish taco is hard to come by.

When Patio Daddio’s Spicy Grilled Fish Tacos recipe popped up on Tasty Kitchen, I knew it might just be our lucky day. Patio Daddio (John) has a proven track record for wonderful recipes. Plus the recipe included some of my ingredients:

Corn tortillas. Check.
Grilled fish. Check.
Cabbage (with a twist). Check.
Lime. Check.
Cilantro. Check.
Spice and FLAVOR. Check.

I couldn’t wait to give them a try.

Guess what folks? These tacos rock. Yes, they are a little unconventional. But that’s what I love about them. The spicy recipe also includes a cool and delicious Avocado Cream instead of plain old sour cream. Yum. Patio Daddio also recommends topping the tacos with his crazy good chipotle and adobo Southwest Slaw.

I was surprised to see Frank’s Hot Sauce making an appearance on the fish but it really works. Buffalo Frank goes south of the border this time.

So if your mouth is watering like mine, here’s a step-by-step:

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Start by making the marinade for the fish. Since they only need to marinate for 30 minutes, this meal is doable for a weeknight meal. Yeah!

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

The marinade is simple enough. Add canola oil, juice of two limes, and garlic salt into a small mixing bowl. Open up a can of chipotle peppers in adobo. Measure two tablespoons of the sauce and don’t worry, you’ll use more of the can for the Southwest Slaw.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Whisk it all up…

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Pour it over your fish in a gallon zip-top bag. John recommends tilapia fillets for the fish and that’s what I used. I love tilapia for its mild flavor and texture and because it’s very budget-friendly, but you could also use mahi mahi, halibut or any white flaky fish.

Set it aside to let it work its magic, about 30 minutes.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

I’m not sharing the step-by-step photos for Patio Daddio’s Southwest Slaw, but trust me on this one and just make it. Adding the slaw really completed the taco. The chipotle in adobo is spicy and smoky all at once. I could (did) eat it by the spoonful.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Now for the avocado cream. The first time I made it, I followed the recipe to smash the avocado on the cutting board with the side of a knife. The next time, I did it right in my mixing bowl with a fork. My way might take a little longer on the smashing part but I liked having less mess. A ripe, soft avocado works best.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Add the juice of one lime, sour cream, garlic salt…

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

And your favorite hot sauce. I opted for milder jalapeño Tabasco since I wanted the avocado cream to cool down the spiciness of the slaw and fish. I also liked the idea of a green sauce in the green cream.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Stir it up and set it aside.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Remove the fish from the marinade and pat dry with a paper towel. Then brush the fish with Frank’s Hot Sauce and canola oil.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Oil the grill and toss them on. Cook them until they are just cooked through and flaky but still moist.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Once off the grill, I poured a bit more Frank’s on my husband’s and my fish but left it off of the kids. ‘Cause they’re wimps. Break up the fish into nice-sized chunks.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

Quickly grill the corn tortillas to warm them up.

 
 
 
Tasty Kitchen Blog: Spicy Grilled Fish Tacos. Guest post by Calli Taylor of Make It Do, recipe submitted by TK member John Dawson of Patio Daddio BBQ.

We serve our tacos family style. I love sliced up limes, cabbage for the kids, rough chopped cilantro, and the Southwest Slaw and avocado cream, of course. Everyone gets to build their own just the way they like them. And like them we did, right down to the youngest.

Thank you John for bringing the perfect fish taco right into my own kitchen! Check out his blog Patio Daddio BBQ for more of this man’s incredible work. (I’d say more, but just … just go there. You’ll see.)

 
 

Printable Recipe

Spicy Grilled Fish Tacos

See the full recipe post on patiodaddio’s site!
4.95 Mitt(s) 21 Rating(s)21 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 521 votes, average: 4.95 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

At the risk of being ridiculed by those in the know, I will call these “somewhat authentic.” Or, you might think of them as “Authentic Gringo Fish Tacos.” I was going to use that for the post/recipe title, but I had second thoughts.

Shoot, call me and the recipe whatever you want. Let’s get cookin’!

Ingredients

  • 6 whole Talapia Fillets (or Other Mild Flaky White Fish)
  • 2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
  • Canola Oil
  • Lime Juice, To Drizzle On Grilled Fish
  • 12 whole Corn Tortillas
  • 1 cup Southwest Slaw (see My Recipe Box)
  • ¼ cups Cilantro, Chopped Medium-fine
  • _____
  • FOR THE MARINADE:
  • ⅓ cups Canola Oil
  • 2 whole Limes, Juiced
  • 1 teaspoon Garlic Salt
  • 2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)
  • _____
  • FOR THE AVOCADO CREAM:
  • 1 whole Large Hass Avocado, Peeled, Seeded And Diced (I Recommend Calavo)
  • 1 cup Sour Cream
  • 1 whole Lime, Juiced
  • 2 teaspoons Your Favorite Hot Sauce
  • 1 teaspoon Garlic Salt

Preparation Instructions

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Mash the avocado on a cutting board with the side of your knife.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.

Or, serve it family-style so that everyone can build their own.

Enjoy!

 
 
_______________________________________

Calli is truly a woman of many talents, from cooking, sewing, crafts, beautiful photography and gardening. Her blog, Make it Do is a treasure trove of recipes, household tips, crafts projects, sewing patterns … you name it. It’s also peppered with photos of her beautiful kids. Go visit her site, and visit it often. There’s always something new to learn there!

 

Avatar of georgiapellegrini

Turkey Swedish Meatballs

Posted by in Step-by-Step Recipes

  I have fond memories of strolling a shopping cart around with my mother as a kid wandering through the living rooms of Ikea. It wasn’t that I loved Ikea per se, but I knew what was about to come just around the bend: the Ikea cafeteria. There, it was a Mecca for little Swedish […]

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Looks Delicious! Gefilte Fish

Posted by in Looks Delicious!

  I’ve never had gefilte fish before. Honestly, for the longest time, the thing that came to mind first whenever someone said “gefilte fish” is that outtake from Rush Hour 2 where Chris Tucker is desperately trying to say “gefilte fish” and miserably fails each time. (Sorry. Inadvertent movie confession moment there.) But this…

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Pretzel Rolls

Posted by in Baking, Step-by-Step Recipes

  From the moment I took a big bite of a soft pretzel at a baseball game when I was seven years old, I’ve been in love. That also happened to be the same baseball game where I sat in a bowl full of nacho cheese sauce and ruined my favorite white jean shorts that […]

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Posh Pimento Grilled Cheese

Posted by in Step-by-Step Recipes

  I don’t know why National Grilled Cheese month is in April. Grilled Cheese (and tomato soup) reminds me of chilly autumn days when my dad would make my sister and me rake leaves on Saturday afternoons. We loathed this chore and practically loathed him by the time we were called in for lunch. Nine […]