Grilled Amberjack Tacos
|Amberjack fillets||1 1⁄2 Pound (3/4 Inch Thick)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|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)|
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.