HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Fish Tacos

 

We like our fish tacos soft, juicy, and overflowing with luscious chunks of fish and bits of vegetables. If you don't have time to make the special Cucumber Salsa that we suggest to go along with these tacos, you can just add chopped cucumbers, chiles, and tomatoes, along with a squirt of lemon or lime juice and some olive oil.

Special tool: Charcoal or gas grill
Preparation time: 10 minutes, plus 50 minutes for the Cucumber Salsa
Yield: 3 servings

 

1-1/2 pounds salmon, snapper, bass,
   or halibut fillet
Extra-virgin olive oil for drizzling
Salt and pepper to taste
12 6-inch corn tortillas, warmed
6 lettuce leaves
Cucumber Salsa
Lime wedges for squeezing
Garnishes: Avocado, radish slices

 

1. Prepare a medium-hot fire in a charcoal or gas grill.

2. Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.

3. Place the tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil. Garnish with avocado and radishes and serve.

Variation:
You don't have to start this recipe with uncooked fish. Tacos are a terrific way to use leftover fish. Just warm the fish first and then pull the flesh apart into large flakes.

 

Cucumber Salsa

You can store this salsa in the refrigerator up to 48 hours.

Preparation time: 20 minutes, plus 30 minutes marination
Yield: 3 cups

 

4 pickling cucumbers, diced
1/2 small red onion, diced
1/2 bunch cilantro, chopped (1/3 cup)
1 small tomato, seeded and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon pepper
2 serrano chiles, stemmed
   and sliced in thin rounds

 

Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.

Buy the Book!

 

Mexican Cooking for Dummies
By Susan Feniger and Mary Sue Milliken
IDG Books, 1999
Paperback, $19.99
Color photographs
ISBN: 0-7645-5169-8
Recipe reprinted by permission.

 

Mexican Cooking for Dummies

Recipes

 


Cookbook Profile Archive

 

This page created May 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.