Wednesday, March 5, 2014

RECIPE :: Fish Tacos

Fish Tacos

Corn Tortillas

Fish Marinade::
1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Heat small amount of oil in pan and dredge fish in corn meal, lightly fry in pan until cooked through.

Cabbage Slaw:: 
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion

Mix together in bowl.

Pico De Gallo::
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld

Tequila Lime Aioli::
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.



ASSEMBLE ::
1 tortilla; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.



**adapted from a Guy Fieri cook book
**yes, i used flour tortillas, as you can see in the pic...work with what you have, right?!!?

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