Name: Fish Tacos
Ingredients: 2 Garlic cloves; minced; Juice of one lime; 2 tb Chopped cilantro; 1/4 c Orange juice; 1 oz Tequila; 1/2 ts Ground cumin; 1/2 ts Chili powder; Black pepper; to taste; 2 Red snapper fillets -; (abt 3/4 lb ea); 1 tb Vegetable oil; 2 md Soft flour tortillas; warmed; 1 c Shredded romaine lettuce; 1/2 c Grated pepper Jack cheese; (or any other cheese)

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Garden2	2	servings

INGREDIENTS

2		Garlic cloves; minced
		Juice of one lime
2	tb	Chopped cilantro
1/4	c	Orange juice
1	oz	Tequila
1/2	ts	Ground cumin
1/2	ts	Chili powder
		Black pepper; to taste
2		Red snapper fillets -; (abt 3/4 lb ea)
1	tb	Vegetable oil
2	md	Soft flour tortillas; warmed
1	c	Shredded romaine lettuce
1/2	c	Grated pepper Jack cheese
		(or any other cheese)

INSTRUCTIONS

In a large bowl, combine garlic, lime juice, cilantro, orange juice,
tequila, cumin, chili powder and pepper. Place fillets in bowl, toss gently
to coat, cover and refrigerate for 30 minutes. Remove fillets from marinade
and place in hot oiled skillet. Sear on both sides, about three to five
minutes per side. For each taco, place a portion of fish in the center of a
warm tortilla. Top with lettuce, cheese and choice of salsa. Optionaly,
garnish with an avocado fan. Serve with grilled corn on the cob and Mango
Salsa (see recipe). Plate, place ramekin of tartar sauce on plate and
garnish with fresh cilantro. Serves 2.
Comments: Any firm fish will work for this recipe: red snapper, bass,
sturgeon, halibut or tuna to name a few. The fish will taste even better
grilled over charcoal, wood or soaked wood chips.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 154
Formatted for MasterCook by Nancy Berry - [email protected]
Converted by MM_Buster v2.0l.

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