Fish Tacos

FISH TACOS AVOCADO MANGO

Ingredients :

6 oz. of tilapia or sole.

(usually sold in 3 oz. portions ) .

Cut in 1/2 inch pieces

1 lime

3 tsp. salt

1 Tbl   garlic powder

1 Tbl   chili powder

4 Tbl Tomatillo sauce jar

1 avocado

1 mango very ripe

2 Tbl  red onion diced very fine

¼ cup olive oil

Jarred Jalapeno in liquid.

(4 to 6 slices of the peppers plus 1/4 cup of juice from jalapeños (any brand)

1/4 c white wine

Approx. 10 – 6 inch corn tortillas

*Marinade fish for 20 minutes as you make the salsa in a glass bowl

Marinade:

1/2 lime juice plus zest of the lime

1 tsp. salt

1 Tbl olive oil

1 Tbl   chili powder

Add the tilapia

Salsa:

1 lime  juice and zest of lime

1 Tbl   salt

1 Tbl   garlic powder

4 Tbl Tomatillo sauce jar

1 avocado diced

1 mango very ripe diced

1 Tbl olive oil

(4 to 6 slices of the peppers  plus 1/4 cup of juice from jalapeños (any brand ) .

2 Tbl red onion diced very fine

In a sauté pan add approx 1/8 c olive oil and over high heat place the tilapia strips.

**Do not use fish marinade in pan.

(Only turn fish once on each side to prevent breakage.)

Cook each side over high heat for approx. 3-4 minutes until well browned.

Add white wine to fish and let absorb for 2 minutes lowering heat.

1 Tbl  lime juice over fish

Warm the tortillas in a dry pan

Place fish; then salsa over fish.  Fold over. Makes about 10 tacos.

Keep them covered in foil until ready to serve.

Fish Tacos are a great meal on a summer evening.

You can replace tilapia with sole or grilled shrimp or any other fish like Mahi Mahi.

* You can make salsa ahead but wait 15 minutes before serving to add the avocado or salsa will turn brown quickly.

**( you can add the whole pit from the avocado to prevent browning in the salsa mixture)

Enjoy these very tasty fish treats!

Chimichurri Vinegar Chicken

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This chicken dish has many layers. It will be everyone’s favorite chicken dish. The chimichurri sauce at the end just makes this dish even more delicious.

Ingredients:

  8  chicken thighs

  I cup of canola oil

  ½ cup of sherry wine

Marinade for Chicken:

  Marinade Chicken for 20 minutes in a plastic bag with rub below.

Rub Seasoning for Chicken :

  1 tsp.  coriander

  1 tsp.  kosher salt

  2 tbl. paprika

  1/4 tsp. cayenne pepper

  1 tbl.  garlic powder

Marinade chicken thighs for 20 minutes in a plastic bag with rub.

Can be done a few hours in advance.

 While chicken  marinates, make the vinegar onions.

Vinegar Onions.

  2  diced Spanish onions

  1/2 tsp. kosher salt

  1/2 cup canola oil

 1/2 cup cider vinegar

  Sauté onions in oil for about 2 minutes over high heat . Reduce heat to medium until caramelized for another 10 minutes stirring while cooking.

** Reserve 1/2 cup of vinegar onions for Chimichurri sauce.

Heat ½ cup of canola oil in fryng pan.  Add seasoned chicken to pan. Sear outside of chicken about 10 minutes each side over high heat until browned.

Add 1 cup of sherry. Let cook for 2 minutes longer then add onions to the sautéed chicken.

 Cook chicken over low heat for 20 minutes. Covered.

Chimichurri Sauce

   1/2  cup of chopped parsley

   1/2  cup of chopped cilantro

   1/2  green pepper diced fine – if you want more spice use

   1/2  fresh jalapeño pepper- remove seeds

   1/2 cup chopped scallion

   1/2  tsp. red crushed pepper

    1  tsp. kosher salt

    2  garlic cloves diced

    1  tbl. oregano dried

    1  tbl. garlic powder

    1 cup olive oil

    1/3 cup of red wine vinegar

    1/3 cup of cider vinegar

   ** Add the ½  cup of cooked onions in vinegar **recipe above

Pour chimichurri sauce over each individual chicken before plating.

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