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California Fish Tacos

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 (12 to 14 oz)pieces of firm white fish

    2. 1 cup Lawry's Mesquite with lime juice marinade or other commercial mesquite marinade juice of

    3. 1 lime Tomatillo Salsa:

    4. 3 t. olive oil

    5. 1 small red or sweet onion , chopped

    6. 1 lb. fresh tomatillo s, chopped or 2 cups canned tomatillos

    7. 2 cans chipotle chilies, minced

    8. 1 T. white vinegar

    9. 1 t. dried oregano

    10. 1/2 cup chopped fresh cilantro salt & pepper to taste Vegetable s:

    11. 3 T. olive oil

    12. 1/2 lb. jicama , peeled & cut in matchsticks

    13. 1 small red or sweet onion

    14. 1 small red pepper , cut in matchsticks

    15. 1 small zucchini , cut in matchsticks

    16. 1 roasted green chili e,cut in matchsticks

    17. 1/3 cup fresh cilantro Tortillas and lime wedges

    Instructions Jump to Ingredients ↑

    1. Prepare the smoker for cooking. Pour marinade over fish, add lime juice, let fish sit at room temperature for 30 minutes.

    2. Prepare the salsa.

    3. Warm 1½ t. oil in a skillet. Cook onion til softened. Spoon onion into a bowl. Warm 1½ t. oil in same skillet and saute tomatillos til lightly browned. Add to onion bowl. Stir in the chipoltes, vinegar and oregano and refrigerate.

    4. Remove fish from marinade and cook until opaque. about 45 to 55 minutes.

    5. Remove fish from smoker. Let cool. Flake.

    6. Add cilantro and salt & pepper to salsa.

    7. Add 3 T. oil to skillet.

    8. Add jicama, red onion, red pepper, zucchini and chilies. Saute vegetables till crisp-tender. Stir in ⅓ cup cilantro and heat through.

    9. Serve immediately with the tortillas and lime wedges. Spoon some of the fish into tortillas, add veggie mixture, top with salsa and lime juice

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