Grilled Fish Tacos With Charred Tomato Salsa Ingredients - TopicsExpress



          

Grilled Fish Tacos With Charred Tomato Salsa Ingredients 1 pound small vine-ripened tomatoes 1/2 small yellow onion 1/2 head garlic, halved crosswise 1 jalapeño chile 1/4 cup finely chopped cilantro 2 tablespoons lime juice from 1 fresh lime 1 tablespoon canola oil, plus more for oiling the grill 4 (6-ounce) tilapia fillets (preferably raised in the US or Canada) 3/4 teaspoon each paprika, cumin, coriander, brown sugar, salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder 8 (6-inch) corn tortillas 2 cups finely shredded red cabbage Instructions Clean the grill grates. Dip a wad of paper towels in canola oil and rub the cold grill grate with them until they are wet-looking; reserve the paper towels. Preheat the grill over medium high heat. Once grill has heated place the tomatoes, onion, garlic, and chile on the grill. Cover the grill and cook the tomatoes without turning them until they are charred and collapsed, about 8 minutes. Grill the garlic, jalapeno and onion until they are charred and beginning to become tender, 5-6 minutes per side. Remove the garlic from its skins. Place the grilled vegetables in a food processor and pulse until well chopped. Place the salsa in a serving bowl and stir in the cilantro and lime juice. Season with salt and pepper and aside. In a small bowl, combine the seasonings (paprika-garlic powder). Brush the fish fillets with 1 tablespoon of the oil. Sprinkle the seasoning blend on all sides of the fish. Dip the wad of paper towels in a little more of oil and using tongs, rub the grill quickly with a bit more oil. Place the fish on the grates, cover the grill, and cook for 3 minutes. Turn the fish over and cook on the second side until the fish is opaque white but still moist in the center, 3 to 4 minutes. Remove the fish from the grill. Place the tortillas on the grill and cook until they are pliable, 10 seconds per side. Cut the fish into strips and divide them among the tortillas. Top with some of the cabbage and salsa. (Extracted from Oregon Live) Frances Cuesta Reinvent U Boot Camps LLC reinventubootcamps 443-304-7099
Posted on: Fri, 29 Aug 2014 13:04:59 +0000

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