Located in Nixa, Missouri    Shipping Nationwide



For the Fish

  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon ground coriander
  • 2 teaspoons olive oil
  • 24oz fresh salmon, halibut, cod, or your favorite fish
  • 8 Soft Corn tortillas

For the Sour Cream Salsa

  • 2 thinly sliced spring onions
  • 1/4 cup chopped fresh coriander
  • 1/2 cup sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 2 Limes- (1 for wedges, 1 for the salsa)


  1. Set EGG for direct cooking with the Cast Iron Searing Grid and/or Half Moon Griddle
  2. Set EGG for direct cooking at 400°F.
  3. In a small bowl, combine cumin, sugar, and dried coriander. 
  4. Brush fish with olive oil and sprinkle with spice mixture. 
  5. Grill fish on oiled Searing Grid, or perforated porcelain grid for 3-5 minutes per side until fish flakes easily with a fork. 
  6. Heat and char tortillas on cooking grid, about 10 seconds on each side. 
  7. Place fish in a bowl; break into pieces with a fork. 
  8. Divide fish evenly among tortillas; top each the chopped coriander and sour cream salsa.

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