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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

California Gilled Fish and Roasted Corn Tacos Recipe

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This recipe for California Gilled Fish and Roasted Corn Tacos is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tilapia fillets
1/3 c avocado oil mayonnaise
1 T Sriracha sauce
3 T olive oil
2 cloves garlic
1 t oregano
1 t cumin
1/2 t sea salt
1/4 t cayenne pepper
1/4 t ground pepper
1 12 oz bag of frozen roasted corn ( or 2 ears fresh)
8 corn tortillas ( or flour)

1 avocado
1 c finely shredded red cabbage
1/2 c cilantro
Directions:
Directions:
1. combine mayonnaise and Sriracha sauce in a snack size bag
2. Combine oil, garlic, oregano, cumin , salt and cayenne and pepper in a snack size baggie.
3. Bag up tortillas.
4. Add fish fillets, bag of frozen roasted corn and all other bags in a gallon size freezer bag.

Thaw in refrigerator.
Put the oil marinade on a plate and lay fish into it. Wrap the tortillas in tin foil and place in a preheated oven at 375º (10-15 minutes)
Cut the fresh avocado into cubes. Coarsely cut cilantro. Preheat a cast iron skillet or dutch oven roast the corn undisturbed for 4 minutes. Set aside; keep warm.
Slide oil and fish into the cast iron skillet and cook on both sides.

To serve: place the tortilla on a plate, spread with avocado mayo, break up the tilapia fillet in bitesizes place on tortilla and top with cabbage, corn, avocado, cilantro and fresh cilantro
Personal Notes:
Personal Notes:
This recipe requires a few fresh ingredients - Such as Avocado which needs a few days after purchasing to ripen. So, cook this one within the first week of cooking day.

 

 

 

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