Saturday, October 20, 2012

Spicy fish Taco with cilantro and avocado dressing


Hi Everyone,
Lately I’ve been having an affair with Tacos, specifically fish tacos to be precise. Several eateries have opened up in the Asian section of Orlando Tako Cheena


Spicy Fish Taco
For this dish you can use a variety of
Fish from Tilapia, Basa, Grouper,
Red Snapper, Yellowtail Snapper.
If you are the adventurous type Bacaloa will be perfect.

2 cups water
1 tablespoon butter
2 1/2 tablespoons fresh cilantro, coarsely chopped
4 grouper fillets 1 1/2 lb.; thawed
Juice of 2 limes, divided
1/2 teaspoon adobo seasoning (Spanish seasoned salt)
1 cup red and green peppers dice
1 1/3 cups roma tomatoes dice
4 (10-inch) low carb tortillas
1/4 cup Mayonnaise
1/4 cup red onions dice
1/4 cup mild salsa
1/4 cup olives dice
1/4 cup seeded jalapeno
1/2 teaspoon cumin, and pepper
1/4 teaspoon olive oil
Salt and pepper to taste
Dice avocado

  • Preheat a pan with olive oil, add the butter
  • Clean fish, wash with water, sprinkle  1/2 of the lemon juice onto the fish, season with salt and pepper, set aside
  • Chop all the vegetables including the cilantro into a bowl add the remaining lemon juice, cumin, pepper, mix well so all the vegetables are coated with the spices
  • In a blender, liquefy mayonnaise, 1/2 of the jalapeno, olive oil, cumin, pepper to create the dressing, set aside

  • Sautee the fish in the preheated pan for 2 minutes on each side, remove from heat to a plate to let cool
  • Once cool dice the fish set aside
  • Clean pan, return to medium heat stack the tortilla to warm
  • Remove the tortilla spoon the vegetables onto the tortilla, add fish
  • Sprinkle the jalapeno mayonnaise on top, add dice avocado, garnish with cilantro

You can also add dice queso blanco if desired for more textures.
This is a perfect meal for small gathering for games served with a light beer or cider beer.
Have a great,

PS don’t forget to follow my pinterest boards


No comments: