Fish tacos #1

Yield: 2 Servings

Measure Ingredient
1 pounds Fresh meaty fish; like tuna or swordfish (up to)
20 smalls Flour tortillas (up to)
4 \N Limes; sliced
1 \N Bunch cilantro; chopped
\N \N Chopped Jalapenos or Serranos to taste
\N \N Salsa (optional)

In the spirit of the recent cilantro discussion, here's my favorite chile and cilantro recipe. I first had fish tacos down in Baja, and as a cilantro lover, I found heaven. They're pretty easy to make, just remember to use the freshest ingredients possible.

Prepare a medium-hot grill. Cook the fish, turning once, (basting with salsa if so desired) until it flakes apart when tested with a fork. Try not to cook the fish too long, or you'll dry it out. When the fish is done, move to sides of grill to keep warm. In the center of grill, warm flour tortillas until slightly crispy. Remove tortillas (watch out they're hot!), placing down the center of the tortilla about ¼ cup of the fish, flaked apart. Now comes the good part. Squeeze as much lime as you like over the fish, covering liberally with chopped cilantro (a handful in my case).

Finally, add the chopped chiles. Enjoy. The proportions of the toppings are to taste, so after you've had the first one, adjust to your preferences. I know of no way better to enjoy fresh fish and chiles.



From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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