Recipes

Tacos de Pescado

Sea Bass fillets are oven roasted in adobo powder, placed on warmed tortillas and topped with guacamole, cucumber pico de gallo, and pickled cabbage

Submitted By: Chef Julieta Ballesteros - Los Feliz

Yield: Serves 6

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Ingredients

For Tacos
6 corn tortillas (6 inches)
12 oz. Sea bass filet cut into 2 oz stripes
1/2 cup of adobo powder
1 cup of cucumber Pico de gallo
1 cup of guacamole
1 cup of red pickled cabbage

Cucumber Pico de Gallo
1 plum tomato dice
1 English cucumber dice
1/2 red onion dice
1 tsp Ginger minced
1 squeeze lime
1 Tbs of agave nectar
Salt and pepper to taste

Combine everything on a bowl and chill

Red cabbage Pickled Relish

1 cup of red cabbage finely slice.
1/4 cup of orange juice
1/4 cup of limejuice
2 tsp of agave nectar
Salt and pepper to taste

Combine all ingredients in a bowl and chill .

Guacamole

2 large ripe avocados
1/4 of a bunch of cilantro chopped
1/4 of a red onion dice
1/4 of a white onion dice
1/4 of fresh whole jalapeño chopped
2 tsp of pickled jalapenos chopped
2tsp of jalapeño vinegar
1 squeeze lime
Salt to taste

In a bowl mash the avocados and combine the rest of the ingredients and chilled

Instructions

Preheat the oven at 350F

Prepare condiments (above).

In a mixing bowl dust the fish both sides with adobo powder. Have a sheet pan with non stick pan ready and place the fish on the pan and bake for 7 minutes. In the meantime heat the tortillas on a skillet. Place a warmed tortilla on a plate, top with a spoonful of guacamole, cucumber pico de gallo, adobo fish then the pickled cabbage . Repeat to make 6 tacos.

Posted: 10/1/2011 1:28:21 PM

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Dictionary Terms

Cazuela

earthenware casserole

Taco

A traditional Mexican food made by topping either warmed or fried tortillas with various foods including meats, cheeses, beans, vegetables and even grass hoppers.

Tortillas

Tortillas are flat unleavened round bread made of either corn or flour and ...

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Tacos de Pescado

Ingredients

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