What a wonderful Spring day in NY! Today I spent most of the day spring cleaning and ended up with a total of 8 heaping garbage bags to toss. I'm loving this weather and this weather means BBQ season has started! Yaaaay!
In the midst of cleaning out my pantry I have a box of hard corn tacos that need to be used so as an ode to the warm weather and with the need to use my tacos tonight is gonna be Fish Taco night.
What you'll need:
Fish Tacos:
Store bought tacos
Tilapia
1 Tbl Ancho Chile
1/4 cup Canola/ Vegetable Oil
1 Lime Juiced
1 Jalapeno Minced
1/2 cup of Chopped Fresh Cilantro
SnP to taste
Mango Salsa:
1 Mango diced
1 small red onion diced
1 Jalapeno minced
1 Tomato Diced with out rib or center seeds
1 Ripe Avocado diced
1/2 Cup of choped Cilantro
SnP to taste
1 Small Cucumber diced
2 small limes juiced.
Hardware:
Cast iron skillet
Mixing bowl
Spatula
Your favorite chefs knife.
Get the knife skills ready! Kick off the marinade first by mixing the chile, oil, cilantro, jalapeno, lime juice and SnP to taste. Mix and pour over your fish for 15 min 20 minutes.
Onto the salsa mix the cucumbers, tomatoes, avocado, lime juice, onion, cilantro, mango, and SnP taste and set aside in the refridgerator.
Get an Cast Iron skillet on high heat for 5 minutes with a drizzle of canola oil. Once the oil begins to smoke lay the fish on the grill for about 2 mins on each side.
Remove the fish and flake with a fork and drizzle with lime juice. Drain excess liquid from the salsa and combine tacos to make a lip smacking Fish Taco. I highly recommend Patron Silver or a Margerita as a fine chaser. Enjoy!
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