Receta Grilled Fish Taco's for #FishFridayFoodies
I made it, I made it!!!!! Got my Grilled Fish Taco's made for #FishFridayFoodies. I wasn't sure I was going to be able to make this post, we had a little bit of a hurricane go by us a few days ago and we were without power for awhile, luckily for us Irma just brushed on by. Big shout out to Duke Energy, they were awesome, and got us power faster than I thought they'd be able to. Luckily for me I'm married to Biker Nerd and he got our generator up and running, hooked up the fridge and freezer to it, and kept it all cold. Most importantly he got the generator going in time to make coffee.
Hey, if you're faced with cold showers, no water and no power, you need a hot cup of coffee, you do. I'm really happy he knows how to do all that. (actually we did have water, lots and lots of water)
Coffee is very important.
All that being said, since he was able to keep the cold going for the freezer, it meant that the piece of Dover Sole I had in the freezer was still good, and I could go ahead and play with it for this month's theme of Grilled Fish for Fish Friday Foodies.
Honestly, I wasn't too sure what I was going to make. I'm the fish/seafood eater in this family, and since the only grill I have is a George Forman, it took a little thought.
About 2 am, Tuesday, I figured it out. I decided to make a Fish Taco. It was Taco Tuesday after all.
A few years back I used to get fish taco's in Malibu and I loved them, fast forward a few years, I went to a restaurant that served grilled fish taco's with mango sauce, and I'd order that when we went there.
You get where I'm going with this, right?
Grilled Fish Taco's with Mango Salsa.
I made this as a meal, but I'm thinking that these might make an appearance at a Tapas Night as well.
Our hostess this month is Wendy of A Day in the Life on The Farm, who also happens to be the originator of this fun gathering. If you want to join in on the fun you can email her at [email protected] with your blog url and she'll add you to this fun bunch of bloggers. Yield: 2 ServingsAuthor: Sid's Sea Palm CookingPrint Recipe
Grilled Fish Tacos for Fish Friday Foodies with Mango Sauce and Coleslaw
prep time: 15 MINScook time: 10 MINStotal time: 25 mins
These grilled fish taco's make an excellent lunch, dinner or even appetizer, depending on the size of the tortilla.
INGREDIENTS:
Grilled Fish Tacos with coleslaw and mango sauce
2 - 4 oz. pieces of Fish, I used Dover Sole
Coleslaw
Mango Sauce
2 flour tortillas - burrito size
1 teaspoon butter
Coleslaw
1 cup finely shredded cabbage
1 small carrot grated fine
2 teaspoons rice wine vinegar
1 teaspoon sugar
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon celery seeds
Mango Sauce
1/2- 1 cup frozen mangos, chopped
1/2 finely minced jalapeno
1/2 teaspoon rice wine vinegar
1/2 teaspoon sugar
INSTRUCTIONS:
Prepare the coleslaw and Mango sauce and set aside. Heat the grill up, whether using a George Forman or gas or charcoal. Prepare the fish by brushing it with a little olive oil on both sides and sprinkle a little Blackened Seasoning on one side. Grill the fish til just done and the fish flakes easily, about 3-4 minutes.(my sole was very thin). Remove to a warm platter. Take one of the flour tortillas, and place on the grill to brown and soften for about 30-45 seconds. Add a little mango salsa on one side of the tortilla, place cooked fish on top of the salsa and top with a little coleslaw. Add another tablespoon of the mango salsa, fold over and serve. This is a crunchy, tangy fish taco.
For the Mango Salsa: Chop the mango very fine, mix with the finely chopped jalapeno and add the rice wine vinegar and sugar. Set aside while you prepare the coleslaw.
For the coleslaw: Slice the cabbage so that it is very finely chopped. Peel and grate the carrot, and shred finely. Add the rice wine vinegar, sugar and celery seeds, toss together and set aside while you prepare the fish.
Created using The Recipes Generator
An InLinkz Link-up