Hy-Vee Simply Seafood: Fish Tacos - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Fish Tacos

GRILLED FISH TACO with guacamole and yogurt cumin slaw

 4-6 ounces fish per 3-4 tacos; corn or flour tortillas

 

Adobo-Rubbed Fish
4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds tilapia or Pacific halibut

 

1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

2. Preheat grill to medium-high.

3. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.

 

Ingredients for Guacamole:

1 ripe avocado
1/2 cup finely chopped onion
2-4 tbsp diced jalapeno
1/4 cup chopped cilantro
1 medium tomato, diced
juice of one lime
salt & pepper to taste

Prepare the Guacamole. In a bowl combine cubed avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice. Set aside until ready to use.

 

Yogurt and cumin slaw

8 oz Greek yogurt plain
¼ cup sliced green onion
1 tablespoon Cumin
1 tablespoon honey
1 tablespoon Lime juice
Salt and pepper
Red pepper cut into matchsticks
Cole slaw blend

Mix together yogurt, onions, cumin, honey, and lime juice in a bowl season with salt and pepper .Toss in cabbage and red pepper and mix well set aside.

 

 

 

 

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