Fish Tacos #1
February 24th, 2014
Fish Taco Recipe #1
Ingredients:
4 Cod fillets
1 small head of red cabbage, chopped small
1 cup shredded romaine lettuce
4 green onions, chopped
1/4 cup cilantro, chopped
1/2 cup sour cream
1 lime, squeezed
Creole seasoning
2 TBSP olive oil
Flour or crispy corn tortillas (we had a mixture of both)
1/4 cup lightly crushed Wavy Lays chips for topping
1 TBSP garlic paste
1/4 cup manchego cheese, shredded
Directions:
1. Season fish on both sides with a generous coating of creole seasoning and a little olive oil
2. Chop and combine cabbage, lettuce, and green onion. Reserve
3. Mix the lime aioli by combining the juice of 1 lime, garlic paste, sour cream, cilantro, salt and pepper. Mix well.
4. Grill the fish on high heat for 3 minutes each side. Pull off the grill in strips. The fish should just flake away in strips so you can place them in the tacos.
5. If you are using flour tortillas, warm in the microwave for a few seconds. Build your tacos
6. Assemble tacos by adding the fish, slaw mixture, a touch of manchego cheese, and the lime aioli. Sprinkle the top of the tacos with a little of the crunchy chips.
Enjoy these light and funky fish tacos with an Albarino wine. Albarino is a Spanish white with fruit forward flavors and balanced acidity. It is a very light and fresh wine that compliments the lime in the tacos and brings out the creole seasoning on the fish.
Laxas
Albarino
2006, Spain
Enjoy!
Julianne
Fish Taco Recipe #1
Ingredients:
4 Cod fillets
1 small head of red cabbage, chopped small
1 cup shredded romaine lettuce
4 green onions, chopped
1/4 cup cilantro, chopped
1/2 cup sour cream
1 lime, squeezed
Creole seasoning
2 TBSP olive oil
Flour or crispy corn tortillas (we had a mixture of both)
1/4 cup lightly crushed Wavy Lays chips for topping
1 TBSP garlic paste
1/4 cup manchego cheese, shredded
Directions:
1. Season fish on both sides with a generous coating of creole seasoning and a little olive oil
2. Chop and combine cabbage, lettuce, and green onion. Reserve
3. Mix the lime aioli by combining the juice of 1 lime, garlic paste, sour cream, cilantro, salt and pepper. Mix well.
4. Grill the fish on high heat for 3 minutes each side. Pull off the grill in strips. The fish should just flake away in strips so you can place them in the tacos.
5. If you are using flour tortillas, warm in the microwave for a few seconds. Build your tacos
6. Assemble tacos by adding the fish, slaw mixture, a touch of manchego cheese, and the lime aioli. Sprinkle the top of the tacos with a little of the crunchy chips.
Enjoy these light and funky fish tacos with an Albarino wine. Albarino is a Spanish white with fruit forward flavors and balanced acidity. It is a very light and fresh wine that compliments the lime in the tacos and brings out the creole seasoning on the fish.
Laxas
Albarino
2006, Spain
Enjoy!
Julianne
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