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California Fish and Queso Fresco Tacos
Recipes
Ingredients:
For the tacos:
– 1 1/2 pounds swordfish or other whitefish steaks or fillets
– Vegetable oil
– Salt and pepper
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– 12 corn tortillas
– 6 ounces Real California Queso Fresco cheese*, crumbled (*can substitute Asadero or Monterey Jack)
– 2 medium ripe tomatoes, diced
– 1 cup shredded cabbage
Avocado Radish Salsa:
– 2 medium avocados, chopped
– 1/3 cup finely chopped onion
– 3/4 cup diced radish
– 5 serrano chili peppers, seeded and finely chopped
– 3 tablespoons cilantro, finely chopped
– 1 clove garlic, finely chopped
– Juice of 1 lime
– Salt and pepper to taste
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Directions:
1. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper. Grill or broil fish 6 to 9 minutes, until cooked through, cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
2. In medium bowl, toss fish with lime juice and cumin. Meanwhile, combine salsa ingredients in small bowl. Warm tortillas in microwave or oven (preheated to about 275°F). Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in the center of each tortilla. Roll up the tacos to serve.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.