Fish Tacos
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. This is a great recipe to try on someone who prefers not to eat fish. The flavor is not unlike a taco made from seasoned chicken.
The recipe specifies warm soft flour tortillas, but crispy corn tortilla shells work well also. Do be careful not to overcook your fish. Overcooked fish always tastes dry and often rubbery.
Fish Tacos
Servings: 8 tacos
Ingredients
- 3 tablespoons fresh cilantro leaves chopped
- 2 garlic cloves minced
- juice of 2 limes
- 1/2 cup orange juice
- 2 ounces tequila
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1 pound fresh fish fillets
- 1/4 cup red onion diced
- 8 medium flour tortillas warmed
- 2 cups romaine or iceberg lettuce shredded
- 1 cup jack cheese grated
- 1 ripe avocado diced
- 1 cup fresh tomato diced
Instructions
- In a large bowl, combine first 8 ingredients. Add fish, toss to coat, cover and refrigerate for 30 - 60 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.