I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, August 4, 2011

Fish Tacos

Marinade ~

2 Tb evoo
2 Tb lime juice
2 Tb orange juice
2 garlic cloves, peeled and finely minced
1 tsp oregano
1/2 lg onion, thinly sliced

1 pound (about 4) skinless tilapia fillets
1 Tb oil
8 corn tortillas
1 C shredded cheddar cheese
2 C thinkly shredded green cabbage or romaine lettuce

fresh pico de gallo
fresh guacamole

Mix the marinade ingredients in a bowl to combine.  Place fish fillets in a shallow baking dish and add marinade mixture, turning fish to all surfaces are covered.  Cover and refrigerate for 1 hour.

Heat oil in a skillet over med-high heat.  Remove fish from marinade, but reserve marinade.  Arrange fish in a single layer and do not crowd it.  Cook for 3 minutes, carefully turn and cook another 2-3 minutes.  Transfer the fish to a platter and keep warm.

Pour reserved marinade/onions into the skillet and cook, stirring frequently, until onions are caramelized and tender, about 7 minutes.  Set aside.

Use the skillet to warm tortillas in oil over medium heat.

Break the fish into pieces, build tacos with fish, caramelized onions, etc and enjoy.

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