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Active Fire Time: 20 minutes Total Time: 30 minutes
Craving something bold, fresh, and easy? These fish tacos are your excuse to fire up your H1 and make something seriously delicious, without overthinking it. Think perfectly grilled fish, crunchy purple cabbage slaw, and a smoky, spicy charred tomatillo salsa that’ll have everyone reaching for seconds, maybe thirds.
They’re simple to prepare, fun to share, and just as perfect for a weeknight treat as they are for a weekend hang with friends. It’s good vibes, fresh ingredients, and that summer feeling.
Time to get that apron on, turn the music up, and fire up your H1.
Ingredients
Serves 4+
1 fresh white fish (see cook’s notes below)
6 corn tortillas
Slaw:
2 cups red cabbage
½ red onion
salt
black pepper
juice from 1 lemon
1 tablespoon of mayonnaise
½ cup of finely chopped cilantro
1 jalapeño
2 tablespoons of capers and a little of the juice
Tomatillo Salsa
3 tomatillos or green tomatoes
1 white onion
juice from ½ lemon
salt
black pepper
½ cup of chopped cilantro
4 jalapeños
5 garlic cloves
olive oil
Supplies:
3 lb hardwood lump charcoal
High-Temperature Gloves
Cast iron skillet
Food processor
Preparation
Step 1:
Fire up the Keveri H1 in Fast Grill mode at 626°F, following the instructions in the owner´s manual or the video from the masterclass.
Step 2:
Peel the tomatillos. Cut the onion into quarters. Place the onions, tomatillos, and chili peppers on the lower rack. Put the garlic cloves in a cast-iron pan. Leave them for 5 minutes, then flip. Cook for another 3 minutes.
Step 3:
Once the time is up, the vegetables should be nicely charred. Remove them from the H1, but leave the onions in for an additional 5 minutes.
Step 4:
Remove the burnt skin from the onions and garlic. Remove the seeds from the chiles. Place the vegetables in a food processor or blender, add salt and a bit of oil, and blend until well combined.
Step 5:
Prepare the slaw: finely slice or shred the cabbage. Dice the onion and chop the cilantro. Place these ingredients in a bowl and add the capers, mayonnaise, salt, pepper, lemon juice, and oil. Mix everything well until fully combined and set aside.
Step 6:
Season the fish by drizzling with olive oil, then add salt and pepper. Add a small piece of wood to the coals to generate smoke. Place the fish on a tray suitable for the H1 and set it on the top rack position for 4 minutes.
Step 7:
Place the tortillas on the bottom rack position for 10 seconds to warm them up and give them a light toast. Remove from the H1 and keep wrapped in a kitchen towel.
Step 8:
Grab all your ingredients and assemble your tacos however you like and enjoy!
Cook's Notes:
For the white fish, cod, tilapia, or halibut are ideal. Make sure the cut isn’t too thick.
Fish is a lean protein, so you’ll need an extra element to generate smoke. You can use wood or a type of oil to help with that.
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Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam
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Check the full recipe video here
