To glass baking dish, add first 8 ingredients, onion through tequila, then season well with salt and pepper and stir to combine. Gently move fish over and around in marinade to evenly and thoroughly coat. Cover and put in the refrigerator for at least 15 minutes, though half an hour would be perfect.
1/2 bunch cilantro, well washed and chopped
1/4 cup olive oil
Remove fish from grill pan, place on a platter or in a pretty bowl and flake. Double stack 2 corn tortillas, place about 5 ounces of fish inside and top with shredded green cabbage, salsa (recipe follows) crema (Mexican table cream sold in dairy section), queso fresco and spurts of lime juice.
2 garlic cloves, peeled and minced
can easily fall apart and into the bottom of the grill, to your dismay). If you don't have a grill pan, use a skillet. Buying one is worth the investment, and you can use it all year round.
Juice of 1 orange
If you're using a thicker fish, cook until browned and opaque, about 3 minutes per side. Work in batches, if necessary, so as not to crowd Black Converse Hi Tops Sale
Juice of 2 limes
The ingredients for this dish are available all the time, but you know tomato season is coming, right? The perfect excuse to make this salsa. Oh, and get some beer. Chill it well, and drink one while you make the tacos and salsa. Corona is a perfect match, but I also love a dark beer like Negra Modelo.
3 tablespoons tequila
Heat a grill pan on high heat. Spray with cooking spray and grill the fish quickly, about a minute on each side, or until opaque.
1 cup white onion, chopped
Grilled fish tacos are made here with sole fillets, but another firm white fish would work just as well. I also was craving fish tacos, but not the fried kind, the grilled kind. Although this combination sounds really labor intensive, they dishes really are a snap to make, and you'll love how you feel after dinner: happy, satisfied and not too full. It's the kind of dinner that will energize you rather than weigh you down.
Freshly ground black pepper
Repeat with remaining tortillas, fish and toppings. Serve, if desired, with Spanish rice, warm black beans, and chips and salsa. Makes six 5 ounce servings.
Grilled fish tacos with homemade salsa
This time, I was on the hunt for some tilapia but settled on some lovely sole fillets. My mother was a sole lover when I was a Converse Glitter Shoes kid. She breaded the little fillets and fried them very gently in Crisco. While we are not going to fry this fish, we are going to be gentle. We will grill the fish on a grill pan (not on an outside grill, where the fish Converse Chuck Ii Camo
Nutrition information per serving (without toppings or sides): 440 calories (46 percent from Converse Low Tops
GRILLED FISH TACOS
At the market, look for a nice, firm, fresh fish. You can use any kind of fish with this recipe. I've made it with salmon, haddock, even swordfish. You could punch up the "Mmm" factor and use fresh scallops, which have a sweetness all their own, but scallops can be spendy.
2 pounds fresh sole or catfish fillets (skinless12 corn tortillas
1 teaspoon dried oregano, rubbed between your hands to activate the flavor
fat, 25 percent from protein, 28 percent from carbohydrates); 27 g protein; 22 g total fat; 4 g saturated fat; 12 g monounsaturated fat; 30 g carbohydrates; 3 g fiber; 1 g sugar; 120 mg calcium; 2 mg iron; 482 mg sodium; 71 mg cholesterol.
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