We've been living here in Saudi for 3 months (hubby for 6) and we still don't have a grill. There has to be something seriously wrong about that. I mean, for my 23rd birthday my dad gave me money to go an buy my own grill! Surprisingly we seem to be getting on just fine without one. We'll pick one up soon I suppose, but in the meantime I purchased one of those cute little pans with the raised bits to make cute little grill marks.
We went to the local fish market on Friday and bought some more prawns and grouper. Cooked some up that day at a park BBQ, but left the rest at home. If I was lucky enough to find tortillas at the store (around here you never know what you'll find at the store on a day to day basis), I knew I wanted to make fish and shrimp tacos.
So, I was one very happy lady when I found some salsa flavored tortillas. As much as I would have preferred corn, I was just happy to get tortillas at all.
I just loved this recipe...but the best part was the Mango-Radish Salsa. (click the link for the recipe) Oh my was that good. I will be making these tacos again very soon!! (wish I still had some left over!)
Ingredients:
1/2 lb fish of your choice (we used grouper)
1/2 lb shrimp, shelled
1Tbsp garlic powder
1Tbsp lemon juice
1/2tsp chili powder
salt to taste
Topping:
1/2 cup shredded cabbage
1/2 cup chopped cilantro
2 limes, sliced into wedges
1 avocado sliced
Yogurt-Mayo Dressing:
1/2 cup low-fat Greek yogurt
1/4 cup low-fat mayo
1/2 tsp chili powder (or more if you want extra spice)
1Tbsp lime juice
zest of one lime
tortillas or taco shells
Directions:
Start off making your mango-radish salsa and set aside in the fridge.
Next, make the dressing. It's very simple...combine everything in a bowl. Set aside. :)
Prepare the fish: Our fish was a filet with the skin still attached. So we seasoned it with the garlic powder, chili powder, lemon juice and salt. Threw it on the grill skillet and cooked until the fish was able to flake away easily. Then the hubby cut the skin from the bottom, removed the bones and cut into chunks.
We seasoned the shrimp as well with the same amounts of seasonings and grilled until pink. Depending on the size of your shrimp...little ones cook faster than big ones. Ours took about 3 min per side (maybe even a bit less)
Set up your table family style: toppings laid out, tortillas, dressing, salsa. Pile everything on and take a huge bite! YUM!
We went to the local fish market on Friday and bought some more prawns and grouper. Cooked some up that day at a park BBQ, but left the rest at home. If I was lucky enough to find tortillas at the store (around here you never know what you'll find at the store on a day to day basis), I knew I wanted to make fish and shrimp tacos.
So, I was one very happy lady when I found some salsa flavored tortillas. As much as I would have preferred corn, I was just happy to get tortillas at all.
I just loved this recipe...but the best part was the Mango-Radish Salsa. (click the link for the recipe) Oh my was that good. I will be making these tacos again very soon!! (wish I still had some left over!)
Ingredients:
1/2 lb fish of your choice (we used grouper)
1/2 lb shrimp, shelled
1Tbsp garlic powder
1Tbsp lemon juice
1/2tsp chili powder
salt to taste
Topping:
1/2 cup shredded cabbage
1/2 cup chopped cilantro
2 limes, sliced into wedges
1 avocado sliced
Yogurt-Mayo Dressing:
1/2 cup low-fat Greek yogurt
1/4 cup low-fat mayo
1/2 tsp chili powder (or more if you want extra spice)
1Tbsp lime juice
zest of one lime
tortillas or taco shells
Directions:
Start off making your mango-radish salsa and set aside in the fridge.
Next, make the dressing. It's very simple...combine everything in a bowl. Set aside. :)
Prepare the fish: Our fish was a filet with the skin still attached. So we seasoned it with the garlic powder, chili powder, lemon juice and salt. Threw it on the grill skillet and cooked until the fish was able to flake away easily. Then the hubby cut the skin from the bottom, removed the bones and cut into chunks.
We seasoned the shrimp as well with the same amounts of seasonings and grilled until pink. Depending on the size of your shrimp...little ones cook faster than big ones. Ours took about 3 min per side (maybe even a bit less)
Set up your table family style: toppings laid out, tortillas, dressing, salsa. Pile everything on and take a huge bite! YUM!
Make this fab salsa! Mango-Radish Salsa
Posts
1 comments:
Looks delicious!!!
Post a Comment