Baja Fish Tacos

http://api.foodnetwork.ca/images/dmm/B/A/Baja_Fish_Tacos_001.jpg

Rate this Recipe

4 6 Users

Rate It

Total Votes:6

Additional information on this Recipe from Food Network Canada

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

Ground meat or sliced chicken is the most common taco filling, but diced fish, marinating and quickly grilled makes a refreshing change, and it takes a fraction of the time to cook compared to beef or chicken. Photo by Michael Olson. Adapted from 'In the Kitchen with Anna' (Whitecap Books), 2008

Preparation time:
Cooking time:
Yield: 4

Ingredients

Baja Fish Tacos

1 pound firm white fish, such as marlin, grouper or cod
1 clove garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1 jalapeno pepper, seeded and minced
3 tablespoons minced red onion
salt and pepper

Assembly

8 soft tortilla shells
2 cups red cabbage
1 cup diced fresh tomato
1 cup diced avocado
1/2 cup sour cream
1/4 cup chopped fresh coriander
hot sauce (optional)
bamboo skewers, soaked in water for 30 minutes

Directions

Baja Fish Tacos

Assembly

Cut the fish into 1-inch cubes and toss with the garlic, lime juice, olive oil and jalapeno. Cover and chill for 20 minutes. While the fish is marinating, prepare the ingredients for assembly.
Preheat your grill on medium high. Skewer the marinated fish onto the bamboo skewers and grill uncovered for about 6 minutes total, turning to char evenly on all sides (you may wish to use a grilling screen or basket for the fish, as it may flake, depending on the type of fish). To serve, remove the fish from the skewers by holding a soft taco over the skewer and pulling and then allow your guests to top with the remaining ingredients.