Fish Tacos

Recipe & photo courtesy of Chris Capell, Dizzy Pig Barbecue. For more information on the Dizzy Pig Competition Team, visit Big Green Egg Competition Teams.


  • 4 tilapia filets
  • 1 cup bell pepper (green, red, orange or assorted), sliced into strips
  • ½ onion, sliced into strips
  • Dizzy Pig Seasoning
  • Olive oil
  • Cilantro
  • 8 tortillas
  • Optional: lettuce, cheese, salsa


Set EGG for direct cooking at 350°F/177°C. Preheat Half Moon Cast Iron Griddle on the cooking grid.

Toss fish in olive oil and sprinkle liberally with seasoning.

Add the peppers and onions to the ridged side of the Griddle. Cook for 5 minutes. Add fish fillets to the cooking grid or a Half Moon Perforated Cooking Grid and cook for 5 minutes. Turn and cook until opaque.

Remove from the EGG and assemble with your favorite taco toppings.

Makes 8 tacos.

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