CABO WABO FISH TACOS
Mexican tacos made with grilled firm fish. The tuna is yellowfin, not the kind you get from a can. You can serve these as prepared or with a cilantro cream sauce, if desired.
Provided by PalatablePastime
Categories Tuna
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
- Place tuna fillet in a ziploc bag and pour marinade over fish.
- Remove excess air from bag and seal.
- Refrigerate for one hour, while you prepare your grill.
- Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
- Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
- (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
- Briefly heat corn tortillas carefully on grill.
- Do not overcook, or they will get hard.
- Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
- Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
- If you wish a spicier taste, add the chilies.
- Serve.
Nutrition Facts : Calories 411.9, Fat 10.2, SaturatedFat 5.2, Cholesterol 67.6, Sodium 424.9, Carbohydrate 50.6, Fiber 8, Sugar 4.7, Protein 32.1
TOMMY BAHAMA'S BLACKENED CABO FISH TACOS
I found this recipe to post after a friend shared a picture of her daughter enjoying these at Tommy Bahama's Restaurant in Florida. They sound fantastic and I cannot wait to try them!
Provided by Cook4_6
Categories Mexican
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 38
Steps:
- To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
- Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
- Hold refrigerated for at least 12 hours.
- To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
- Transfer to a small squeeze bottle with a small tip and refrigerate.
- To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
- To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
- Wash cilantro and chop fine, then add to the bowl.
- Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
- To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
- To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
- Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
- Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
- Turn the heat down to very low and hold hot.
- In a large, clean sauté pan, heat the tortillas up on both sides.
- Toss the Asian slaw in a mixing bowl.
- Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
- Top the fish with a little of the mixed Asian Slaw.
- Drizzle a little chipotle aioli onto each tortilla.
- Drizzle a little lime sour cream onto each tortilla.
- Sprinkle a little pico de gallo onto each tortilla.
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