| 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.
A Message from our Provider:
“God is bigger than any church”