Fish Tacos with Sweet Black Pepper Pico de Gallo


3 medium sized Tilapia fillets

3 tbsp. Stubb’s Pork Spice Rub

6 corn or flour tortillas

¼ cup shredded cabbage

1 medium tomato chopped

1 medium white onion chopped

1½ 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


Cooking Instructions:

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.


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