Fish Tacos

  1. Fish
  2. Combine all marinate ingredients in non reactive bowl. Cut fish into several large pieces and place in marinade. Stir to blend marinade and fish pieces. cover and refrigerate for 1 hour.
  3. Drain juice from fish. Place fish on hot grill pan on stove. Cook on medium high, and break fish pieces up as they cook. Do not overcook.
  4. Pico De Gallo
  5. Combine all ingredients and let sit at least 30 minutes at room temperature before using.
  6. Avocado Sauce
  7. Combine all ingredients and let sit with the Pico De Gallo Sauce.
  8. Secret Sauce
  9. Combine all ingredients. Refrigerate until needed.
  10. Warm the tortillas on the grill until soft. Be sure to warm both sides. Use two tortillas per taco.
  11. Place fish on tortillas, top with secret sauce, avocado and pico de gallo and shredded cabbage. You can also serve diced onions and cilantro on the side.

fish fillets, white onion, olive oil, lime juice, lemon juice, cilantro, oregano, kosher salt, tomatoes, cilantro, white onion, fresh jalapeno, kosher salt, lime, avocaco sauce, avocado, kosher salt, lime juice, water, cilantro, secret sauce, mayonnaise, white vinegar, purchased mexican, thin, cabbage

Taken from www.epicurious.com/recipes/member/views/fish-tacos-1232637 (may not work)

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