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FISH TACOS
In Mexico, these are sold on the streets, cooked over a small gas burner. I found this recipe on the "Internet Epicurean" a few years ago and just love 'em!
Serves: 6
Prep.Time: 30 minutes

SPICE MIX:
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, or more to taste
TACOS:
1 pound boned and filleted white fish
Spice mix (recipe above)
Juice of 1/2 fresh lime
6 8-inch flour tortillas
1 medium tomato, chopped
1 cup shredded lettuce
1/2 cup chopped green onions
Chopped fresh cilantro
Picante sauce

Rub fish pieces with lime juice and spice mix; set aside. Heat a large skillet over medium heat until very hot but not smoking; lightly coat with olive oil. Cook fish for a couple of minutes on each side or until fish flakes easily. (This will make a lot of smoke, so be sure to have enough ventilation.) Warm tortillas in a medium oven or microwave. To serve, roll fish pieces in tortillas; garnish with lettuce, tomatoes and green onions; sprinkle with cilantro and picante sauce.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved