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Fish Tacos

2 Garlic cloves -- minced
Juice of one lime
2 tablespoons Chopped cilantro
1/4 cup Orange juice
1 ounce Tequila
1/2 teaspoon Ground cumin
1/2 teaspoon Chili powder
Black pepper -- to taste
2 Red snapper fillets - (abt 3/4 lb ea)
1 tablespoon Vegetable oil
2 medium Soft flour tortillas -- warmed
1 cup Shredded romaine lettuce
1/2 cup Grated pepper Jack cheese (or any other cheese)

In a large bowl, combine garlic, lime juice, cilantro, orange juice, tequila, cumin, chili powder and pepper. Place fillets in bowl, toss gently to coat, cover and refrigerate for 30 minutes.

Remove fillets from marinade and place in hot oiled skillet. Sear on both sides, about three to five minutes per side.

For each taco, place a portion of fish in the center of a warm tortilla. Top with lettuce, cheese and choice of salsa. Optionaly, garnish with an avocado fan.

Serve with grilled corn on the cob and Mango Salsa (see recipe). Plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro.

Serves 2.

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