Home

Philosophy

Recipe Index

VasQX Recipes

New Taste Journal

Whole Grain · Whole Food · Big Flavors

Grilled Fish Taco with Cucumber-Avocado Salsa

Garnish w/ Red Onion, Jalapeno, Cilantro and Avocado

Beautiful California Yellowtail and Spices

Ingredients:

1      Pound California Yellowtail  (or any other grilling fish like Mahi, Tuna, Swordfish, Sea Bass)
12    Tortillas

Marinade:
1      tsp. California Red Chili Ground or Paprika
1/2   tsp. Granulated Garlic, dry
1/2   tsp. Oregano, dry
1/2   tsp. Salt
1/2   tsp. Coarse Ground Pepper
2      Tbsp. Olive Oil
1      Tbsp. Lemon or Lime Juice

Garnish:
Avocado Slices
Cilantro Sprigs
Red Onion, sliced
Jalapeno, sliced thin
Cucumber-Avocado Salsa


Remove all skin and bones from the fish.

Sprinkle with spices; drizzle with oil and lemon.


Rub marinade all over the fish.

Cover fish; place into fridge for an hour or two.



Heat grill; gas or charcoal.

When grill is very hot add the fish.

Char grill the fish on all sides.



Place cooked fish onto a cutting board.

Slice fish onto smaller pieces.

Yellowtail can be cooked medium-rare.



Have your garnish ingredients ready.

Warm tortillas in a pan or griddle.


Place fish and salsa onto tortilla.

Garnish as desired.

May need a pinch of salt and a tiny drizzle of olive oil and lime.

 
 
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.