| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish | 2 | Servings |
INGREDIENTS
| 1 | lb | Fresh; mild white fish (snapper; halibut, mahi, etc) |
| 1 | sm | Dozen corn tortillas; pref. homemade |
| Cabbage; shredded (green, purple or combo) | ||
| Radishes; sliced | ||
| Cilantro; chopped | ||
| Limes; preferably Key or Mexican | ||
| Your favorite bottled hot sauce |
INSTRUCTIONS
The Baja style of fish tacos usually involves chunks of fish that have been breaded and deep-fried. These tacos are then slathered with mayo. Heart attack material. Here's a healthier, and more colorful, alternative style a la Mantanchen Bay in Nayarit state, on Mexico's mainland west coast: 1. Prepare a medium-hot grill (coals, electric or gas grill, not a "flat grill" or griddle). 2. Cut fish into chunks that will be easy to handle with spatula. Marinade fish briefly in lime juice and a little sea salt. 3. Pam or otherwise lightly oil the grill. Grill fish, turning once; do not overcook. When done, set fish aside in warm oven while you flip-flop tortillas on grill until hot. Make tacos by breaking up fish and placing in hot tortilla, garnished with the fresh veggies, lime squeeze, sea salt and hot sauce to taste. Will <wdborgeson@ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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