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Grilled Amberjack Tacos

Heart.Foods's picture
Ingredients
  Amberjack fillets 1 1⁄2 Pound (3/4 Inch Thick)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Tequila 1 Tablespoon
  Olive oil 1 Teaspoon
  Sweet red peppers 3 Large
  Vegetable cooking spray 1 Tablespoon
  Purple onion slice 6 (1/2 Inch Thick)
  8 inch flour tortillas 12
  Shredded romaine lettuce 3 Cup (48 tbs)
  No salt added salsa 3⁄4 Cup (12 tbs)
  Non-fat sour cream 3⁄4 Cup (12 tbs)
Directions

Place fish in a heavy-duty, zip-top plastic bag.
Combine lime juice, tequila, and olive oil.
Pour juice mixture over fish; seal bag, and shake until fish is well coated.
Marinate in refrigerator 30 minutes.
Remove fish from marinade, reserving marinade.
Place marinade in a small saucepan; bring to a boil.
Remove from heat, and set aside.
Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place peppers and onion slices on rack; grill, covered, 7 to 8 minutes on each side or until tender, basting occasionally with reserved marinade.
Cut peppers into thin strips, and cut onion slices in half.
Set aside; keep warm.
Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
Cut fish into large chunks.
Spoon fish and vegetables evenly down center of each tortilla; top with lettuce, salsa, and sour cream.
Roll up tortillas.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Boiled

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