Fish Tacos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like Mahi mahi, swordfish, shark)
Salt and pepper
Olive oil
1 doz corn tortillas (3 per person)
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Salsa - (See Mango Salsa Recipe.)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
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Directions: |
Directions:1 Prepare the salsa. Either use store bought or make your own.
2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3 Heat the tortillas. Fold in half and keep covered and warm til ready to assemble and serve.
4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: These are really good!!! Taco Tuesday!!!
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