Grilled Grouper Tacos
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Ingredients
¼ cup low-fat sour cream
3 ½ tablespoons fresh lime juice, divided
¾ cup fresh corn kernels or frozen corn kernels, thawed
2 small tomatoes, peeled and diced
¼ cup thinly sliced green onions (about 3 pieces)
2 ½ tablespoons olive oil, divided
2 tablespoons chopped fresh cilantro
1 teaspoon chopped jalapeno pepper, unseeded
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
1 ½ cups thinly sliced onion
½ red bell pepper, peeled and cut into thin strips
8 (6-inch) tostad shells
1 pound sea bass or other hard white fish fillet
½ teaspoon chili powder
¼ teaspoon ground cumin
Cooking Spray
2 cups shredded romaine or leafy lettuce
To make
Save your cooking time by pre-cooking your sour cream mix and corn salsa.
Combine sour cream and 2 tablespoons of lime juice. Cover and refrigerate.Preheat a large nonstick skillet over medium-high heat. Add the corn; simmer for 3-4 minutes or until the corn is lightly browned. Combine corn, tomatoes, green onions, 1 tablespoon lime juice, 1 tablespoon oil, coriander, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Stir gently. Cover and refrigerate.Add 1 tablespoon of oil to the pan. Simmer over medium heat. Add the chopped onion; simmer for 3-4 minutes or until the onion is crisp and tender. Add the bell pepper; cook for 2-3 minutes or until the pepper is tender. Add 1/4 teaspoon salt; transfer to a bowl.Preheat the tostad shells according to the package directions; keep warm.Cook on the grill.Combine the fish, 1 1/2 teaspoons of oil, 1 1/2 teaspoons of lime juice, ground chili pepper, cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a large zippered plastic bag. Stir gently. Place the fish on a grill rack greased with cooking spray; cook for 6-7 minutes on each side, or until the fish flakes easily when pricked with a fork. Fish in layers.Sprinkle 1/4 cup chopped lettuce leaves on each tostado shell. Spread the onion and bell pepper mixture evenly over the lettuce leaves; spread the fish evenly over the onion and bell pepper mixture. Sprinkle the fish with corn salsa; drizzle with sour cream mixture.
Combine sour cream and 2 tablespoons of lime juice. Cover and refrigerate.Preheat a large nonstick skillet over medium-high heat. Add the corn; simmer for 3-4 minutes or until the corn is lightly browned. Combine corn, tomatoes, green onions, 1 tablespoon lime juice, 1 tablespoon oil, coriander, jalapeno pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Stir gently. Cover and refrigerate.Add 1 tablespoon of oil to the pan. Simmer over medium heat. Add the chopped onion; simmer for 3-4 minutes or until the onion is crisp and tender. Add the bell pepper; cook for 2-3 minutes or until the pepper is tender. Add 1/4 teaspoon salt; transfer to a bowl.Preheat the tostad shells according to the package directions; keep warm.Cook on the grill.Combine the fish, 1 1/2 teaspoons of oil, 1 1/2 teaspoons of lime juice, ground chili pepper, cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a large zippered plastic bag. Stir gently. Place the fish on a grill rack greased with cooking spray; cook for 6-7 minutes on each side, or until the fish flakes easily when pricked with a fork. Fish in layers.Sprinkle 1/4 cup chopped lettuce leaves on each tostado shell. Spread the onion and bell pepper mixture evenly over the lettuce leaves; spread the fish evenly over the onion and bell pepper mixture. Sprinkle the fish with corn salsa; drizzle with sour cream mixture.
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Author:Admin
Published: 11/20/2023 10:12 PM
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