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Fish and Seafood Fish Tacos
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2 large ears | sweet corn 1 tsp butter S&P I haddock filet 8 oz |
2 tsp | chili powder divided 2 cups shredded lettuce 1 med chpd red pepper |
2 med | tomatoes seeded and chopped 1 med ripe avocado, chopped |
3 T | taco sauce 3 T lime juice, divided 1 T minced fresh cilantro |
1 1/2 tsp | grated lime peel. 12 flour tortillas 8 inch |
Spread corn with butter and sprinkle with S&P. Grill covered over medium heat for 10-12 minutes or until corn is tender.
Meanwhile sprinkle fish with 1 tsp chili powder. Moisten a paper towel with cooking oil and lightly coat grill rack. Grill fish covered over medium heat for 7-9 minutes or until fish flakes easily with a fork.
Cool corn and remove kernels from cobs. In large bowl, place kernels , lettuce, tomatoes, red peppers, avocado, taco sauce, 1 T lime juice, cilantro, lime peel and remaining chili powder.
Drizzle remaining lime juice over fish, cut into 1 1/2 inch cubes. Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve.
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