Servings:
|
about
scaling
|
Cook Time: |
1 to 6 hours |
Prep Time: |
20 minutes |
Cook Method: |
grilled |
Cook Temp: |
medium high |
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| |
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Fish tacos have long served as a staple of the diet of Mexican coastal communities and, more recently, as the favorite fast lunch of Big Sur surfers. The dish spread from the Mexican to the California side of the Baja peninsula and beyond in the early 1980s. This is a flat, layered version, more easily eaten with a fork and knife.
Marinade
1/2 cup tequila or 1/2 cup orange juice
1/4 cup freshly squeezed lime juice
1/2 tsp. Inspirations Cabo Chipotle Rub
1 Tbsp. sugar
1/2 tsp. salt
1/3 cup Inspirations Garlic Dipping Oil
4 (4-oz.) haddock fillets
Avocado Salsa
2 ripe avocados
1 Tbsp. fresh lemon juice
1 small clove garlic, minced
1/8 tsp. salt
3 scallions, white parts only, chopped
1/8 tsp. ground black pepper
10 grape tomatoes or 1 medium regular tomato diced (about 1/2 cup)
Tacos
4 (6- or 8-inch) white corn tortillas
1 cup finely grated cabbage
1/4 cup Inspirations Chipotle Ranch Salad Dressing
1 lime, cut into quarters
1. Prepare marinade. Combine tequila or orange juice, lime juice, chipotle rub, sugar, salt, and dipping oil in a resealable plastic bag. Shake to mix, then add haddock fillets. Turn to coat fish thoroughly. Refrigerate at least 1 hour and up to 6 hours.
2. When ready to cook fish, heat grill to medium high. While grill is preheating, prepare avocado salsa. Halve and pit avocados, then use a spoon to scoop the flesh into a medium bowl. Add all remaining salsa ingredients and use a sharp knife to slice through avocados until they're chuckily diced. Set aside.
3. Remove fish from marinade. Arrange fillets in a wire grilling basket or sheet of foil coated with cooking spray and cook approximately 3 minutes per sie, or until fish flakes easily when tested with a fork.
4. While fish is cooking, stack tortillas, wrap in foil, and heat on grill for 2 to 3 minutes, until warmed through.
5. To assemble tacos, place tortillas on four plates. Top each tortilla with one portion fish, 1/4 cup shredded cabbage, 1 Tbsp. chipotle dressing, and 2 Tbsp. avocado salsa. Garnish with a lime quarter and serve immediately.
Source: Hannaford Fresh Magazine, July/Aug 2008
|
|
1/2 cup |
Tequila, 80 proof |
|
2 oz |
Lime juice, freshly squeezed |
|
1/2 tsp |
Hannaford Inspirations Cabo Chipotle Rub |
|
1 Tbs |
Sugar |
|
3/8 tsp |
Salt |
|
1/3 cup |
Hannaford Inspirations Garlic Dipping Oil |
|
16 oz |
Haddock fillet, raw |
|
2 ea |
AVOCADOS, RAW, ALL COMMERCIAL VARIETIES |
|
1 Tbs |
Fresh lemon juice |
|
1 ea |
Garlic clove, minced |
|
3 ea |
Scallions, white parts only, chopped |
|
1/8 tsp |
Black pepper, freshly ground |
|
10 ea |
Tomatoes, grape, red |
|
4 ea |
White corn tortillas, 6 inch |
|
2 oz |
Hannaford Inspirations Chipotle Ranch Dressing |
|
1 ea |
Lime, cut into quarters |
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