Grilled Fish Tacos With Vera Cruz Salsa Food

GRILLED FISH TACOS

Steps:

• Directions for slaw:
• Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
• Directions for tacos:
• Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
• While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
• When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
• Combine all ingredients. Season with salt and pepper.
• Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
• Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.

FISH TACOS WITH FRESH SALSA

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

FISH VERA CRUZ

Steps:

• In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
• Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.

GRILLED SNAPPER VERA CRUZ

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

FISH TACOS WITH GREEN JALAPEñO SALSA & CHILLI CREAM

Steps:

• In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
• Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
• Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.

GRILLED-FISH TACOS WITH ROASTED-CHILE-AND-AVOCADO SALSA

Steps:

• Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut peppers in half and remove seeds.
• Add peppers to the jar of a blender along with avocado, 1/4 cup olive oil, 1/4 cup chopped onion, 1/4 cup cilantro leaves, lime juice, 1/4 teaspoon salt, and 3 tablespoons water. Blend until smooth; set aside.
• Preheat a grill pan over medium heat. Season halibut with remaining salt and pepper. Rub both sides of fish with remaining 3 tablespoons olive oil and transfer to grill pan. Cook, turning once, until cooked through, about 4 minutes per side. Remove from grill and cut into small pieces.
• Divide fish evenly among the tortillas. Place 1 tablespoon chopped onion and 1 tablespoon cilantro leaves over fish. Top each with a piece of tomato. Add salsa and squeeze over lime halves; serve immediately.

GRILLED SALMON TACOS WITH AVOCADO SALSA

Steps:

• Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
• While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
• Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.