Fish tacos - consisting of fish, lettuce, salsa and sometimes a
slaw or creamy dressing - are known to have originated in the
across-the-border state of Baja California. The popular dish migrated
northward and is now prevalent in restaurants and on the street
throughout Southern California; a favorite amongst surfers for its
affordability and ease. Aida Mollenkamp's are authentically deep fried,
flaked and served with avocado, salsa and sour cream.
Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
Serves: 6
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_312111_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Ingredients
1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish
Directions
Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.
Serves: 6
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_312111_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
No comments:
Post a Comment