Monday, May 24, 2010

Fish Tacos $7.93

mmm... it's 86 degrees here in Chicagoland - time for something a bit out of the ordinary for us. I've only ever encountered Fish Tacos one time- in San Diego, so for me fish tacos on the hottest day of the year so far - by far - seems appropriate for the weather when I first met them. Oh, and might I add I only saw them there, I've never tried them. Barbara has, of course, so together we'll start from this...

1 Tbsp olive oil .20
4 limes .80
5 cloves garlic .20
2 tsp cumin .10
1 to 1 1/2 lb Swordfish or other thick, chunky white fish $3.99
1 avocado, diced .99
1/4 red onion .10
2 jalapenos, seeded and minced, finely .80
2 Tbsp fresh Cilantro .15
8 tortillas .40
Romaine Lettuce Leaves .20

First, make a quick marinade for the fish:
In a zipper style bag, combine olive oil, juice of 3 of the limes, 4 cloves garlic, 1 tsp cumin.
Add fish, marinade for 15 minutes at room temperature
While fish is marinading,
Mix juice of other lime, rest of the garlic & cumin, and the diced avocado, minced onion, jalapeno, and roughly chopped cilantro.

Cook fish by either broiling, grilling or pan frying - cook until opaque throughout.
Allow fish to cool, then slice into this strips (1/3 inch)

To serve, place a tortilla on a plate, place shredded romaine on half of the tortilla, add some meat, some tangy avocado salsa, fold in half, then EAT!

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