Fish Tacos with Sweet Black Pepper Pico de Gallo

  • 12



  • 3 medium sized Tilapia fillets
  • 3 tbsp. Stubb’s Pork Spice Rub
  • 6 corn or flour tortillas
  • 1/4 cup shredded cabbage
  • 1 medium tomato chopped
  • 1 medium white onion chopped
  • 1/2 tbsp. Stubb’s Sweet Black Pepper Anytime Sauce
  • 3 Jalapeno peppers seeded and chopped
  • 3 sprigs fresh cilantro finely chopped
  • 2 green onions chopped
  • 1 teaspoon garlic powder
  • 1 lime optional


  • Pico De Gallo

  • In a bowl, combine tomato, onion, jalapeno, cilantro, green onions.  Evenly mix in garlic powder and Stubb’s Sweet Black Pepper Anytime Sauce. Refrigerate.

  • Grilled Fish

  • Season fillets on both sides with Stubb’s Pork Spice Rub.  Prepare grill for direct grilling. Apply olive oil to grates to avoid sticking. (Optional: use foil over grates, to keep fish from falling through.) Over medium-high heat, grill fish for 2 to 3 minutes on both sides, then remove from grill.

  • Taco

  • In a folded tortilla add ½ fish fillet, shredded cabbage (to taste) and Pico De Gallo (to taste). Repeat for each tortilla.

Nutrition information (per Serving)