Tuesday, October 2, 2007

Grilled Fish Tacos

So fresh, tasty and super healthy! Spice up your dinner menu with fish tacos!

1 pound (450 grams) firm white fish, red snapper, mahi mahi, tuna or talapia
¾ cup mixed fruit juice (I used a multi-vitamin juice of orange, apple, passion fruit and banana)
¼ cup lime juice
1 teaspoon chili powder
Scant 1/8 teaspoon cayenne pepper
Scant 1/8 teaspoon cumin

1) Cut the fish into 1-2” (2-4 cm) cubes. Mix all the rest of the ingredients together and pour over fish in a resealable container. Marinate in the refrigerator for 1-2 hours-- any longer and you'd have ceviche.

2) Thread the fish chunks onto metal skewers if you have them, otherwise use wooden skewers that have been soaked in water for 30 minutes. Sprinkle fish with salt. Grill until just done, with some char marks, turning to cook all sides (about 10 minutes total). Serve with warm corn or flour tortillas or taco shells, pickled vegetables and cilantro cream (see recipes below).

Serves 2

1 comment:

Linda said...

This sounds awesome. Do you think it would work just as well if I grilled the steak fish without shishing it?