Post by ellise on Jul 20, 2005 7:33:50 GMT 10
1 lb of very fresh fish fillets - (Good fish for tacos are halibut, cod, red snapper, or shark)
Salt and pepper
Olive oil
1 dozen corn tortillas (3 tortillas per person)
Vegetable oil or butter
Salsa - (posted in Sauces)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Prepare the salsa.
Either use store bought or make your own. (See above
link for Mango Salsa, which is especially good with fish.)
Prepare the cabbage and avocado.
Thinly slice cabbage.
Put in a small serving bowl.
Sprinkle with cider vinegar (about a Tbs) and salt (about a tsp).
Mix in the vinegar and salt. Peel avocado and remove seed.
Chop and reserve for later.
3 Heat the tortillas.
Heat a well seasoned (black) large cast iron skillet
to medium high heat.
Add a teaspoon of oil to the pan or spread a half a
teaspoon of butter on one side of one tortilla.
Place tortilla in the pan (butter side down if you are using butter).
As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan.
Continue to flip every 10-30 seconds until the
tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature.
Remove the tortilla from the pan and place
it folded on a plate.
If the pan is large enough you can prepare two or more
tortillas at once.
Continue until all the tortillas (estimate 3 per person)
are cooked.
Set aside.
Note the low-fat quick-and-easy way to cook a tortilla is to simply heat it in the microwave for 25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released.
Cook the fish.
Soak the fish fillets in cold water for at least one minute
Heat a large stick-free skillet to medium high heat.
Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet.
Cooking time depends on the thickness of the fillets.
A thin fillet may take only one minute on each side to cook.
A thicker fillet may take a couple of minutes.
Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure.
Do not overcook the fish.
Remove from pan when done to a separate plate.
Sprinkle with salt and pepper.
Assembly.
Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.
Salt and pepper
Olive oil
1 dozen corn tortillas (3 tortillas per person)
Vegetable oil or butter
Salsa - (posted in Sauces)
1 ripe Avocado
Cabbage (or iceberg lettuce)
Cider vinegar
Salt
Prepare the salsa.
Either use store bought or make your own. (See above
link for Mango Salsa, which is especially good with fish.)
Prepare the cabbage and avocado.
Thinly slice cabbage.
Put in a small serving bowl.
Sprinkle with cider vinegar (about a Tbs) and salt (about a tsp).
Mix in the vinegar and salt. Peel avocado and remove seed.
Chop and reserve for later.
3 Heat the tortillas.
Heat a well seasoned (black) large cast iron skillet
to medium high heat.
Add a teaspoon of oil to the pan or spread a half a
teaspoon of butter on one side of one tortilla.
Place tortilla in the pan (butter side down if you are using butter).
As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan.
Continue to flip every 10-30 seconds until the
tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature.
Remove the tortilla from the pan and place
it folded on a plate.
If the pan is large enough you can prepare two or more
tortillas at once.
Continue until all the tortillas (estimate 3 per person)
are cooked.
Set aside.
Note the low-fat quick-and-easy way to cook a tortilla is to simply heat it in the microwave for 25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released.
Cook the fish.
Soak the fish fillets in cold water for at least one minute
Heat a large stick-free skillet to medium high heat.
Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet.
Cooking time depends on the thickness of the fillets.
A thin fillet may take only one minute on each side to cook.
A thicker fillet may take a couple of minutes.
Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure.
Do not overcook the fish.
Remove from pan when done to a separate plate.
Sprinkle with salt and pepper.
Assembly.
Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.
Serves four.