Sunday, May 5, 2013

Crappie Fish Tacos

                So my hubby has become quite a big fisherman these days.  He has caught many Crappie in the lakes around or home.  So for his grandma birthday the family got together for a cinco-de-mayo birthday celebration.  So I combined a few different recipes to come up with fish tacos.  I was told it was pretty good and I have to take their opinion since I am a vegetarian.  I will share the recipe with you and you can decide
Crappie Fish Tacos
Serves 2 (About 5-6 tacos)
·       3 cloves garlic
  • 1 cup packed cilantro leaves
  • 2 limes, zested
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup tequila
  • 1 pound crappie fillets
  • 7-inch round tortillas or shells
  • 1 pack of Dole shredded red cabbage
  • Lime wedges
  • 1/4 cup chopped cilantro
  • 1/4 cup salsa
  • 3 table spoon salsa
1/3 cup sour creamIn a medium bowl, mix the cilantro, cabbage and 1/4 cup salsa. Set aside.

In a small bowl, mix sour cream and 3tblspn of salsa. Set aside.
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila.

Put the fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.

Heat an electric nonstick griddle to 375 degrees F.  Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. (Or you can broil if you prefer)

Break fillets into bite size pieces. Drizzle with lime juice if you like.

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