Fish Tacos

Remember I said I'd do more posts on fish dishes? I love fish tacos - they're fresh, flavorful, and delicious.

1 filet per person - tilapia, snapper, cod or any fleshy, firm, white fish is good
lime juice
4 plum tomatoes
1 clove garlic
1 tablespoon chopped cilantro
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/2 tablespoon lime juice
1/2 jalapeno
1/2 avocado per person
1 tablespoon lime juice
1/2 teaspoon chili powder

To prepare the fish, sprinkle with lime juice and paprika and grill. Baking is also an option but I like the grilled flavor.
Break up the fish using two forks roughly. You don't want to do it until it's completely pulverized; just enough to form bite-sized flakes.
To make the salsa, I just chopped up the tomatoes, onion, and jalapeno and mixed it up with the lime juice and salt.
I also grilled some corn as an accompaniment. Brush with melted butter or olive oil and grill, rolling around to evenly cook.
I also wanted some avocado as a topping so I just cut it up and sprinkled with lime juice and chili powder.
And the final topping for the tacos: chopped cilantro and onion. When the cilantro is chopped up, it kind of mellows out and I love using it instead of cabbage or lettuce on my tacos.
Warm some tortillas by wrapping a stack up in foil and putting them in a 250 degree oven for 10 minutes. To form the tacos, take your tortilla, top with some fish, salsa, avocado, cilantro, and onion. TASTY!


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