Fish Tacos Recipe - Cooking Index
Fish Tacos Recipe - Cooking Index
Any firm fish will work for this recipe: red snapper, bass, sturgeon, halibut or tuna to name a few. The fish will taste even better grilled over charcoal, wood or soaked wood chips.
Type: Fish| 2 | Garlic cloves - minced | |
| Juice of one lime | ||
| 2 tablespoons | 30ml | Chopped cilantro |
| 1/4 cup | 59ml | Orange juice |
| 1 oz | 28g | Tequila |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Chili powder |
| Black pepper - to taste | ||
| 2 | Red snapper fillets - (abt 3/4 lb ea) | |
| 1 tablespoon | 15ml | Vegetable oil |
| 2 tablespoons | 30ml | Soft flour tortillas - warmed (medium) |
| 1 cup | 237ml | Shredded romaine lettuce |
| 1/2 cup | 73g / 2.6oz | Grated pepper Jack cheese |
| (or any other cheese) |
In a large bowl, combine garlic, lime juice, cilantro, orange juice, tequila, cumin, chili powder and pepper. Place fillets in bowl, toss gently to coat, cover and refrigerate for 30 minutes.
Remove fillets from marinade and place in hot oiled skillet. Sear on both sides, about three to five minutes per side.
For each taco, place a portion of fish in the center of a warm tortilla. Top with lettuce, cheese and choice of salsa. Optionaly, garnish with an avocado fan.
Serve with grilled corn on the cob and Mango Salsa (see recipe). Plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro.
Serves 2.
Source:
Home & Garden TV -- Home Grown Cooking - Episode 154
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