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Seafood Tacos with Fruit Salsa
2 tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon ground allspice
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon grated lemon peel - (to 2)
1/2 teaspoon ground cloves
1 pound halibut or snapper fillets
12 corn tortillas - (6" dia) (or six 7" to 8" dia flour tortillas)
3 cups shredded romaine lettuce
1 small red onion -- halved, and thinly sliced
1 small ripe papaya -- peeled, seeded, and diced
1 small firm banana -- diced
2 green onions -- minced
3 tablespoons chopped fresh cilantro or mint
3 tablespoons lime juice
2 jalapeņo peppers -- seeded, minced
Combine lemon juice, chili powder, allspice, oil, garlic, lemon peel and cloves in small bowl. Rub fish with spice mixture; cover and refrigerate while grill heats. (Fish may be cut into smaller pieces for easier handling.)
Prepare Fruit Salsa. Combine all ingredients in small bowl. Serve at room temperature. (Makes 12 servings)
Spray grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.
Grill fish, covered, 3 minutes or until fish is lightly browned on bottom. Carefully turn fish over; grill 2 minutes or until fish is opaque in center and flakes easily when tested with fork. Remove from heat and cut into 12 pieces, removing bones if necessary. Cover to keep warm.
Place tortillas on grill in single layer and heat 5 to 10 seconds; turn and cook 5 to 10 seconds or until hot and pliable. Stack; cover to keep warm.
Top each tortilla with 1/4 cup lettuce and red onion. Add 1 piece of fish and about 2 tablespoons Fruit Salsa.
This recipe yields 6 servings.