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Fish Taco Accompaniments

sportingchef's picture
During the hot summer months, I probably eat more fish tacos than any other single dish. Firm-fleshed fish such as salmon, swordfish, snapper and striped bass may be easily grilled outdoors. The more delicate and smaller fish may either be pan-seared in a hot skillet with a tablespoon or two of olive oil or broiled in the oven. This is a great recipe to try on someone who prefers not to eat fish. The flavor is not unlike a taco made from seasoned chicken. The recipe specifies warm soft flour tortillas, but crispy corn tortilla shells work well also. Do be careful not to overcook your fish. Overcooked fish always tastes dry and often rubbery.
Ingredients
  Chopped fresh cilantro leaves 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Lime 2 , juiced
  Orange juice 1⁄2 Cup (8 tbs)
  Tequila 2 Ounce
  Ground cumin 1⁄2 Teaspoon
  Ground chili powder 1⁄2 Teaspoon
  Fish fillet 1 Pound
  Diced red onion 1⁄4 Cup (4 tbs)
  Flour tortillas 8 Medium, warmed
  Shredded romaine lettuce/Iceberg lettuce 2 Cup (32 tbs)
  Grated jack cheese 1 Cup (16 tbs)
  Diced avocado 1 , ripe
  Diced tomato 1 Cup (16 tbs), fresh
Directions

In a large bowl, combine first 7 ingredients. Cover and refrigerate for 30 minutes. Remove fish from marinade and discard marinade. Cook fish either on barbecue, in skillet or under broiler. Break cooked fish apart into small chunks. Place an equal portion of fish into each tortilla. Top with remaining ingredients.
For more information please visit: http://www.huntfishcook.com/

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Dish: 
Taco
Ingredient: 
Fish, Vegetable
Interest: 
Healthy
Ever tried interesting accompaniments for a fish taco? Here is a video of some great ideas. A nice guacamole dip, Mango Pico de Gallo, and Habanero Slaw.

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