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- MAKES 4 SERVINGS<\/li>\n
- INGREDIENTS<\/strong><\/li>\n
- 1 1\/2 lb any firm white fish or shrimp ( Dover sole, tilapia, red snapper, wild rockfish) cleaned, wiped dry and cut into 3 inch piece strips<\/li>\n
- 2 tablespoons avocado or any neutral oil<\/li>\n
- 8-10 soft corn tortillas<\/li>\n<\/ul>\n
Avocado Sauce<\/p>\n
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- 1 large or 2 small avocados smashed<\/li>\n
- juice of 1 lime<\/li>\n
- sea salt and pepper to taste<\/li>\n
- 1 clove garlic<\/li>\n
- 1 deseeded serrano pepper<\/li>\n<\/ul>\n
In a small food processor puree everyhing under avacado sauce to a smooth puree.<\/p>\n
For the seasoning<\/p>\n
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- 2 tablespoons chili powder<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1 teaspoon onion powder<\/li>\n
- 1 teaspoon crushed red pepper flakes( use more or less to your personal preference<\/li>\n
- 1\/4 teaspoon dried Mexican oregano preferred<\/li>\n
- 1 teaspoon smoked sweet paprika<\/li>\n
- 1 1\/2 teaspoons ground cumin<\/li>\n
- 1 teaspoon sea salt<\/li>\n
- 1 teaspoon black pepper<\/li>\n<\/ul>\n
Directions<\/h4>\n
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- In a small bowl, mix all ingredients together. Store in an airtight container. For this recipe I used 2 teaspoons. Use per your personal taste.<\/span><\/li>\n
- Marinate the fish in taco seasoning and oil. Set it aside in the refrigerator for 30 minutes to an hour.<\/li>\n
- Either pan fry or grill in the oven on low broil for 15 minutes on one side then turn over and 5 minutes on the other side till the fish is firm and cooked. The cooking temperatures vary with the type of fish and thickness. I used Dover sole for this recipe.<\/li>\n<\/ul>\n
For the cucumber radish salsa click here.\u00a0<\/i><\/a><\/p>\n
To assemble<\/p>\n
Spread about a tablespoon smashed avocado. Place 1-2 pieces of grilled fish, top with cucumber radish salsa and serve right away. Makes about 4 \u00a0servings, 3-4 per persons.<\/p>\n
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<\/a><\/p>\n
- In a small bowl, mix all ingredients together. Store in an airtight container. For this recipe I used 2 teaspoons. Use per your personal taste.<\/span><\/li>\n