Notes: * California halibut, shark, barracuda, bonito, Spanish Mackerel, or tuna may be used.
Suggested Wine: Pinot Noir
1 pound California rockfish fillets *
2 teaspoons olive oil
8 fresh corn tortillas
Juice of 2 limes
GARNISH
Lettuce leaves (or shredded cabbage)
Lime wedges
Cilantro sprigs
Corn Salsa
CORN SALSA
1 cup corn, cooked
1 medium red onion, chopped
1 cup cucumber, seeded, and chopped
2 jalapeño peppers, minced
1/2 bunch cilantro (to taste), chopped
1/2 teaspoon salt and pepper (to taste)
Juice of 2 limes
Servings: 4
Marinate California Seafood in lime juice and olive oil for 1/2 hour. Grill fish until just done. Heat tortillas until pliable. With two tortillas halfway overlapping each other, place fish in center and garnish to taste. (Use toothpicks or roll in wax paper to hold tacos together.)
CORN SALSA:
Mix all ingredients and let set for 1 hour to blend flavors.
Servings: 4
Suggested Wine: Pinot Noir
1 pound California rockfish fillets *
2 teaspoons olive oil
8 fresh corn tortillas
Juice of 2 limes
GARNISH
Lettuce leaves (or shredded cabbage)
Lime wedges
Cilantro sprigs
Corn Salsa
CORN SALSA
1 cup corn, cooked
1 medium red onion, chopped
1 cup cucumber, seeded, and chopped
2 jalapeño peppers, minced
1/2 bunch cilantro (to taste), chopped
1/2 teaspoon salt and pepper (to taste)
Juice of 2 limes
Servings: 4
Marinate California Seafood in lime juice and olive oil for 1/2 hour. Grill fish until just done. Heat tortillas until pliable. With two tortillas halfway overlapping each other, place fish in center and garnish to taste. (Use toothpicks or roll in wax paper to hold tacos together.)
CORN SALSA:
Mix all ingredients and let set for 1 hour to blend flavors.
Servings: 4
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