DJ BBQ Bluegrass BBQ Fish Tacos

DJ BBQ Bluegrass BBQ Fish Tacos Grilltopia


20 mins 


10 mins 


As the bouncing sound of bluegrass escaped the Home Team restaurant in Charleston, it was joined by the incredible smell of BBQ Fish Tacos.


  • 2 fresh whole sea bass, gutted and scaled (600-800g)
  • (If indoors grill cod, halibut or hake)
  • 1 gram Himalayan pink salt
  • 2 tablespoons olive oil
  • 1/2 small red cabbage, shredded
  • 60 ml cider vinegar
  • 4 flour tortillas
  • 2 avocados
  • 2 tablespoons Hellmann's Real Mayonnaise
  • 1/2 lemons
  • pinch of chilli powder
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 grams salt to taste
  • 2 tablespoons Hellmann's Mexican Chipotle Sauce - Medium
  • 150 grams plum tomatoes, diced
  • 1/2 red onion, peeled and finely chopped
  • 2- 3 tablespoons coriander, roughly chopped
  • 1/2 red chilli, finely sliced
  • 1 lime, juiced
  • 2 grams salt
  • 2 grams black pepper

  1. Amount per Serving
Title Amount per Serving
Energy 527.26 kcal
Protein 34.83 g
Sugar 8.23 g
Fibre 9.39 g
Fat 25.49 g
Saturated fat 5.1 g


  1. Prepare a BBQ with one side filled with hot coals. Making sure the grill is very clean and well oiled.

  2. Dry off the fish and rub with salt and oil, set aside.

  3. Mix together the red cabbage and vinegar and set aside for 30 mins.

  4. Make the guacamole by mashing up all the ingredients with a fork in a bowl and set aside.

  5. Make up the pico de gallo by mixing the ingredients in a bowl and set aside.

  6. Grill the fish on the BBQ for 5 minutes on each side until cooked through, being careful as you turn the fish that it doesn’t break apart.

  7. Once cooked set aside in a warm place for 5 minutes to rest.

  8. Flake the fish into a bowl discarding the bones and skin.

  9. Grill the tortillas over the high heat for 5 seconds per side and rest on a plate covered with a cloth to soften.

  10. After 5 minutes assemble the Tacos by placing some flaked fish onto a wrap with a spoonful of guacamole, pico de gallo and cabbage. Serve warm.