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Fish Tacos and Mango Salsa
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Ingredients:
2 garlic cloves, minced
Juice of one lime
2 Tbs. cilantro, chopped
1/4 cup orange juice
1 oz. tequila
1/2 tsp. ground cumin
1/2 tsp. chili powder
Black pepper to taste
2 red snapper fillets (about 3/4 lbs. each)
1 Tbs. vegetable oil
2 soft medium-size flour tortillas, warmed
1 cup romaine lettuce, shredded
1/2 cup pepper Jack cheese (or any other cheese), grated
Preparation:
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.
Optional: Garnish with an avocado fan.
Serving Ideas:
Serve with grilled corn on the cob and Mango Salsa (recipe below). plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro.
Notes:
- Fish tacos are a healthier and more flavorful alternative to beef, chicken or pork.
- These tacos can be served as an appetizer, lunch or dinner.
- 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.
Yield: 2 servings
Mango Salsa
Ingredients:
1-1/4 cups mango, peeled and diced into 1/2-inch cubes
1/3 cup red bell pepper, finely diced
2 Tbs. red onion, finely diced
1/4 tsp. fresh cilantro
1/4 tsp. red pepper flakes
1/4 cup green onions, minced
1/4 tsp. ground coriander
1 pinch ground cumin
1 dash TabascoB. sauce
Juice of lime
Preparation:
Combine all ingredients and refrigerate until ready to use. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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