Got a craving for Mexican? Put a seafood slant on an old time favorite...the Taco !
If you’re anything like me you know that recipes are nothing more than suggestions of what goes into the flavor of food. I have found that some are just awful. On the other hand with a little of this, and more of that, the original recipe that was so so, has now taken on a more pleasing taste to your palate. What separates a "cook" from a good cook is the courage to experiment and use your own tastes to serve your family and guests truly delicious food.
This recipe is for those of you who love Mexican and love seafood...like I said earlier have the courage to experiment! If you've got a favorite taco ingredient not listed here you can try tossing some black olives or some salad dressing on one...go for it!
by Mike "Cuzzy Boy" Melchionne
FISH TACOS
1 lb of a Blackfish (Tautog) or any firm fish fillets (make sure you bleed that fish right after it's caught!)
2 ¼ teaspoons of fajita seasoning
2 ¼ cups of thinly sliced green and/or red cabbage (6-8 ozs.)
2 tablespoons of freshly squeezed lime juice
1 tablespoon of salt
4 tablespoons of freshly chopped cilantro
10 corn tortillas (6" will do...)
3 ½ tablespoons of sour cream
1 avocado pitted and halved, sliced thinly
8 oz. jar of salsa
Fresh cut lime wedges
1) Lightly spray grill rack with a cooking spray with the grill off!
2)
Sprinkle both sides of each fillet with your fajita seasoning patting each fillet when covered.
3)
Grill both sides until done (3-5 minutes per side until done, fish should flake easily when tested with a fork or knife).
4)
In another bowl, mix cabbage, lime juice, and cilantro. (Salt and pepper to taste.)
5) Warm tortillas on grill or in a micro wave wrapped in a paper towel.
6) Spread tortilla with sour cream, add fish, cabbage, sprinkle with lime juice, top with salsa.
Viva El Taco de Pescado!
