Seafood Tacos

Recipe Ingredients

1/2		Corn Tortillas - see * Note
6		Green-leaf lettuce leaves - washed and halved
2 lbs	908g / 32oz	Cooked lobster, crabmeat, shrimp,
		Or salmon (preferably poached)
1 1/2 cups	355ml	Citrus Cucumber Relish - see * Note
1/2		Avocado, peeled - seeded and mashed
1 cup	237ml	Sweet peas - blanched
1/2		Red radishes, washed - trimmed, sliced thin
1/2		Cilantro, leaves only - roughly chopped
2		Limes - halved
1/4 cup	59ml	Extra-virgin olive oil

Recipe Instructions

* Note: See the "Corn Tortillas" and "Citrus Cucumber Relish" recipes which are included in this collection.

Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.

This recipe yields 12 tacos.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6111 broadcast 07-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.