Fish Tacos With Cucumber Salsa
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 1 1/2 lbs red snapper or 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets
- extra virgin olive oil, for drizzling
- salt and pepper
- 12 6 inch corn tortillas, warmed
- 6 lettuce leaves
- 1 english cucumber, diced
- 1/2 small red onion, diced
- 1/2 bunch cilantro, chopped (1/3 cup)
- 2 small tomatoes, seeded and diced
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons freshly squeezed orange juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 serrano chilies, stemmed and sliced in thin rounds
- lime wedge, for squeezing
- radish, in slices
- avocado
Recipe
- 1 prepare a medium-hot fire in a charcoal or gas grill.
- 2 drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
- 3 remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
- 4 place the tortillas on a work surface.
- 5 line each with a piece of lettuce and top with chunks of fish.
- 6 top each with a generous spoonful of cucumber salsa, a squirt of lime, and a drizzle of olive oil.
- 7 garnish with avocado and radishes and serve.
- 8 cucumber salsa:place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
- 9 will keep 24 hours refrigerated.
- 10 note: i always use halibut.
- 11 you can cook it any way you choose, but i normally us a very very hot covered grill and do not turn the fish.
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