Leanne Ely, Saving Dinner
Serves 6
1 1/2 pounds white fish fillet (whatever white fish type you can find, fresh or frozen)
3 teaspoons olive oil
12 fresh corn tortillas
Juice of 2 limes
GARNISH
shredded cabbage
Lime wedges
Cilantro sprigs
Corn Salsa
CORN SALSA
1 1/2 cups corn, cooked
1 1/2 medium red onion, chopped
1 1/2 cups cucumber, seeded, and chopped
3 jalapeno peppers, deseeded, deribbed and minced
3/4 bunch cilantro (to taste), chopped
3/4 teaspoon salt and pepper (to taste)
Juice of 2 limes
Marinate fish in lime juice and olive oil for 1/2 hour. Grill fish until just done.
Heat tortillas until pliable. With two tortillas halfway overlapping each other, place fish in center and garnish to taste. (Use toothpicks or roll in wax paper to hold tacos together.)
CORN SALSA:
Mix all ingredients and let set for 1 hour to blend flavors.
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2 comments:
OMGOSH... this looks sooo good. Im adding it on my list "to try". The mole sauce is hard to make, that's why I buy it in the can, add flour and chicken broth. LOL My Grandma makes it from scratch but the few times I've tried it, it's just not the same as hers.
Yeah you can put Mole over burritos. Our family usually puts it over chicken and serves it with mexican rice and refried beans. Also as a sauce over Enchiladas is really good too.
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