Ground meat or sliced chicken is the most common taco filling, but diced fish - marinated and quickly grilled - makes for a refreshing change, and it takes a fraction of the time to cook.Photo by Michael Olson. Adapted from 'In the Kitchen with Anna' (Whitecap Books), 2008
1 lb(s) firm white fish, such as marlin, grouper or cod
1 clove garlic, minced
2 Tbsp lime juice
1 Tbsp olive oil
1 jalapeno pepper, seeded and minced
3 Tbsp minced red onion
salt and pepper
Assembly8 soft tortilla shells
2 cup red cabbage
1 cup diced fresh tomato
1 cup diced avocado
½ cup sour cream
¼ cup chopped fresh coriander
hot sauce (optional)
bamboo skewers, soaked in water for 30 minutes
1. 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.
2. 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.
See more: BBQ, Grill, Fish, Main, Lunch, Dinner, Easy
https://www.foodnetwork.ca/recipe/baja-fish-tacos/12551/
