Mi Casa

Fish Tacos

Bring out the grill! Grilling whole fish is so reminiscent of spending a day on a beach, where the only chores are catching the fish and then making delicious Fish Tacos for dinner. You can use fillets instead of whole fish (skin on preferably). I have included some interesting salsas for you to try on your tacos.

Fish Tacos

2 tsp ground cumin

¼ tsp salt

½ tsp paprika

1/8 tsp black pepper

1 Tbsp olive oil

11/2 pounds whole, butterflied flounder or fillet of tilapia

Garnishes;

¼ cabbage, shredded

6 - 8 stems cilantro, leaves chopped

1 jalapeno, thinly sliced

Fresh lime cut in 6 wedges

1 dozen corn tortillas, heated just before you are ready to eat (see package for heating directions). You can keep tortillas warm wrapped in a clean dish towel.

Prepare your grill. Prepare the garnishes and salsa of your choice and set aside.

Mix all dry ingredients together with the olive oil. Then rub mixture on all surfaces of the fish. Place fish on the grill (use a fish rack if you have one). If whole, cook about 8 to 10 minutes on each side. Cook fillets 6 to 8 minutes on each side.

When the fish is done break it into pieces, avoiding bones, and divide evenly among tortillas. Top with garnish and salsa

Simple Sour Cream and Lime Salsa

1 cup sour cream or crema

1/2 tsp lime zest

1 Tbsp lime juice

Snipped fresh cilantro

In a small bowl, combine sour cream or crema, lime zest and lime juice. Sprinkle mixture with cilantro and serve.

Pico de Gallo (Rooster’s Beak)

This is a fresh vegetable salsa.

2 small tomatoes, diced (½ lb.)

1 small onion, chopped

2/3 cup diced cucumber

½ cup loosely packed cilantro (coarsely chopped)

2 or 3 jalapeno peppers, seeded and finely chopped

Juice of ½ small lime

Mix all ingredients. Serve immediately or refrigerate. Makes about 2-¼ cups

Avocado Salsa

2 small avocados

2-4 jalapeno peppers (remove seeds and vein)

1/3 cup cilantro

Milk, just enough to cover ingredients in blender

Salt to taste.

Cut the avocado in half lengthwise and remove the pit. Scoop avocado flesh out of shell, put in blender, and add the prepared jalapeno peppers, cilantro and milk. Blend.  Add milk to tone down the heat or add extra prepared jalapeno peppers to spice up.