| Grilled
Fish Tacos:
This seems like a lot of work but once you get the hang of it, it’s
pretty quick and well worth the effort.
Marinate Fish:
2 pounds Albacore tuna fillets
1/4 cup Olive oil
1 teaspoon Lawry's seasoned salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon Chile Powder
1/2 teaspoon Chile flakes (optional)
Juice of 1 lime
Cut fish into 1 X 21/2 or 3 inches long strips. Combine ingredients
and fish. Cover, marinate and refrigerate 1-2 hours.
Toppings and other ingredients:
48 corn tortillas
1 cabbage shredded
Lime wedges
White sauce:
7 limes
12 oz. evaporated milk
Mix juice from 7 limes with evaporated milk. Let stand at room temp
stirring occasionally.
Hotacado Avocado Sauce (see recipe )
Avocado Sauce: 1/2 bottle HotAcado
avocado hot sauce
1 Avocado
1Can condensed milk.
1/2 Lime
Mash avocado combine avocado
hot sauce and dilute with condensed milk and lime juice until
runny consistency.
Scorpion Bay De Arbol
Hot Sauce
Salsa Fresca
Grill Fish. Heat tortillas over grill or on griddle until hot.
To Assemble:Take two freshly warmed corn tortillas and offset them
on top of each other. This will give the taco a little more strength
and will keep your creation from falling all over your shirt!
Layer your tortillas with fish, salsa fresca, Hotacado Avocado , cabbage,
Scorpion Bay De Arbol
hot sauce. Top it off with the cream sauce, squirt on some fresh
lime and munch away!
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$5.99
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