Chicken is sometimes underappreciated due to its neutral flavor, but that makes it a fantastic backdrop for marinades and rubs. Grill bone-in, marinated chicken quarters over medium-low heat with a visit to the hot side of the grill to crisp the skin. Choose thicker cuts of fish over leaner fish for grilling. Use a clean, oiled, closely spaced grill grate. For smaller fish, a fish grill basket will provide the best results. Other bounty from the sea—such as shrimp and lobster—will also respond well to the grill. Be sure to check recommended cooking times and temperatures because delicate fish and seafood cook quickly. Lamb is a favorite meat for grilling around the world, thanks to its hearty flavor that responds beautifully to smoky grills. And sausage is a grilling go-to, in part because it’s so easy to work with. As with any meat, watch out for under- and overcooking with an instant-read thermometer.

Grilled Mahi Taco with Creamy Avocado Sauce

Prep Time:  20 minutes

Cook Time: 15 minutes

Serves: 6

Ingredients

4 Tbsp. olive oil, divided use
12 os. Mahi-Mahi fillet, skin removed and cut into small planks
1 Tbsp. Adamas Reserve Fish Rub
6 corn Tortillas
1/2 cup crumbled Feta cheese
1 cup pineapple, chopped
1/4 cup creamy avocado sauce, recipe on heb.com 

Instructions

  1. Preheat grill to medium-high heat. Drizzle half of oil on fish, then sprinkle with rub on both sides.
  2. Grill fish for 2 minutes per side or until desired doneness.
  3. Meanwhile, brush one side of the tortillas with remaining oil and place on grill, oil-side down. Top with feta, pineapple, and a piece of Mahi-Mahi.
  4. Once tortilla is toasted, remove from grill, top with creamy avocado sauce, and serve.

Grilled Lamb Chops with Watermelon Salsa Crudo

Find this recipe and more at heb.com/recipe