Smoked Pompano Chalupas & Piñanerro Salsita Recipe Video

I smoked three pompanos with BBQrsDelight Savory Herb smoke pellets. The fish was spiced with sea salt ,fresh cracked black pepper, & key limes... The salsita was made of pineapple, purple onion, cilantro, lime juice & habanerro peppers... These taco-chalupas ROCKED!!!!

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Servings6Cuisine
CourseMethod

Ingredients

 Pompano3 Medium
 Sea salt1 Teaspoon (to taste)
 Cracked black pepper1⁄2 Teaspoon (to taste)
 Key lime3 Medium
 Olive oil3 Teaspoon (or use an olive oil spray)
 Hot chili pepper2 Medium (habaneros)
For the pineapple salsa
 Fresh pineapple1 Cup (16 tbs), cut into small cubes
 Red onion1⁄2 Cup (8 tbs), finely chopped
 Fresh cilantro5 Teaspoon, tough stems removed, leaves coarsely chopped or shredded
 Lime juice1 Teaspoon (to taste)
 Taco shell8 Small

Nutrition Facts

Serving size

Calories 1501 Calories from Fat 756

% Daily Value*

Total Fat 85 g130.4%

Saturated Fat 28.5 g142.6%

Trans Fat 0 g

Cholesterol 375 mg

Sodium 1061.1 mg44.2%

Total Carbohydrates 37 g12.3%

Dietary Fiber 5 g20.1%

Sugars 4.1 g

Protein 143 g285.9%

Vitamin A 24.2% Vitamin C 59.2%

Calcium 45.9% Iron 27.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash and clean the fish. Place them on a grilling tray
2. Using a sharp tipped knife, make two deep gashes over the length of each fish.
3. Squeeze lime juice over the fish to wash off the saltiness of the fish.
4. Season the fish with salt and pepper and rub or spray with olive oil.
5. Turn the fish and repeat steps 2-4.
6. Through the habaneros onto the tray along with the fish.
7. Fire up a charcoal barbecue grill with BBQrsDelight Savory Herb smoke pellets.
8. Cut the pineapple into small pieces and finely chop the red onion and fresh cilantro, keep everything in a small bowl.

MAKING
9. Place the tray with the fish on the grill.
10. Shut the lid and let the fish smoke. Keep a close eye on them.
11. Flip the fish over and cook the other side until the fish flakes easily.
12. When done, allow to cool.
13. Mix the pineapple, onion, cilantro, lime juice in a bowl. Chop up the smoked habaneros and mix into the salsa.
14. Heat up the tortillas on a pan over the grill until nicely warmed up and crisp. You can flip them into a half shell and cook them to make tacos if you like

SERVING
15. Flake the smoked fish into chunks.
16. Top the tostadas with the fish chunks and a bit of the spicy pineapple salsa.
17. Fold into half and enjoy!

Editors Review

Instead of deep-frying the fish for fish chalupas or tacos, smoke grill the fish. Inspired by the Mexican favorite, these grilled pompano chalupas have wonderful salty smoky flavor spiked with lime juice, and a spicy zesty harbanero pineapple salsa. These are perfect for a summer beach party or a camping trip!
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