Sunset's Next Wave Fish Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's an easy fish taco alternative for those who don't want to cook a whole fish or eat fried food. Ingredients:
1 1/2 pounds boned, skinned chilean seabass* (1/2 in cut into 2 or 3 pieces |
salt and pepper |
12 warm corn tortillas |
pickled cabbage relish |
or |
papaya-mango salsa |
1/2 cup sour cream |
lime wedges |
Directions:
1. Rinse fish and pat dry.
2. Place on a grill over a solid bed of hot coals or on a gas grill set at high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes. Transfer fish to a platter. Season to taste with salt and pepper.
3. To assemble each taco, stack 2 tortillas; add chunks of fish, relish, and sour cream. Squeeze lime over filling, fold tortillas, and eat.
4. *Check fish for bones before cooking. Press surface with your fingers to locate; pull out with tweezers.
5. Nutritional analysis per average taco.
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