Fish Tacos Recipe - Cooking Index
Fish Tacos Recipe - Cooking Index
During the hot summer months, I probably eat more fish tacos than any other single dish. Firm-fleshed fish such as salmon, swordfish, snapper and striped bass may be easily grilled outdoors. The more delicate and smaller fish may either be pan-seared in a hot skillet with a tablespoon or two of olive oil or broiled in the oven.
Courses: Main Course| 3 tablespoons | 45ml | Chopped fresh cilantro leaves |
| 2 | Garlic cloves - minced | |
| Juice of 2 limes | ||
| 1/2 cup | 118ml | Orange juice |
| 2 oz | 56g | Tequila |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Ground chili powder |
| 1 lb | 454g / 16oz | Fresh fish fillets |
| 1/4 cup | 15g / 0.5oz | Diced red onion |
| 8 cups | 500g / 17oz | Flour tortillas - warmed (medium) |
| 2 cups | 474ml | Shredded romaine or iceberg lettuce |
| 1 cup | 146g / 5.1oz | Grated jack cheese |
| 1 | Ripe avocado - diced | |
| 1 cup | 62g / 2.2oz | Diced fresh tomato |
In a large bowl, combine first 7 ingredients. Cover and refrigerate for 30 minutes.
Remove fish from marinade and discard marinade. Cook fish either on barbecue, in skillet or under broiler.
Break cooked fish apart into small chunks. Place an equal portion of fish into each tortilla. Top with remaining ingredients.
This recipe yields 4 servings, 8 tacos.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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