Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Step 4 Heat total shells according to package directions; keep warm.
Step 7 Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.
Top fish with corn salsa; drizzle with the sour cream mixture. Recipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's Plate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
Fresh or frozen grouper 1/2 cup Cajun spice 12 flour tortillas 1 large tomato chopped 1 red onion chopped 2 cups shredded cheddar jack cheese 2 cups shredded lettuce 1 jar of salsa 1/3 cup salad oil Directions Cut grouper into 1-inch thick slices.
1/4 cup low-fat sour cream 3 1/2 tablespoons fresh lime juice, divided 3/4 cup fresh corn kernels or frozen corn kernels, thawed 2 small plum tomatoes, seeded and diced 1/4 cup thinly sliced green onions 2 1/2 tablespoons olive oil, divided 2 tablespoons chopped fresh cilantro 1 teaspoon minced seeded jalapeño pepper 3/4 teaspoon salt, divided 1/4 teaspoon freely ground black pepper, divided 1 1/2 cup thinly sliced onion 1/2 red bell pepper, seeded and cut into thin strips 8 (6-inch) total shells 1 pound grouper or other firm white fish fillets 1/2 teaspoon chili powder 1/4 teaspoon cumin non-stick cooking spray 2 cups shredded romaine or leaf lettuce Combine sour cream and 2 tablespoons lime juice.
Place a large nonstick skillet over medium heat. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro,jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
Harry Christensen has been serving up amazing fare here since 1979, and he’s still reinventing his menu with new, delicious dishes that make our mouth water. He has shared the recipe with us for his yummy Fish Tacos.
Dish that utilizes local red grouper. Ingredients: Cajun seasoning or Harry’s Rub 6 ounces of local red grouper Colby Jack Cheese, shredded Six-inch flour tortillas Pic ode Gallo, recipe follows Shredded Napa cabbage and sliced red pepper, mixed together Baa sauce, recipe follows Directions: Heat non-stick skillet on high heat.
Dust grouper with seasoning and sear on all sides until cooked through. Assembly: Place Colby Jack cheese on tortilla, top with grouper, top with Pic ode Gallo, cabbage pepper mix and Baa sauce, serve.
Combine with onions, add salt and pepper to taste. Sauté peppers and onions until slightly tender, stirring throughout.
On a tortilla, place grouper, tomato-less Pic ode Gallo, and top with sautéed peppers and onions. Add sour cream and hot sauce if you are so inclined.
1/2 medium yellow onion, dice 1 jalapeño 1 lime, juiced 1/4 cup chopped cilantro Salt Finely dice onion and mince jalapeño, add to a bowl with cilantro.
Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish.
Transfer to a cutting board and slice or flake the fish. Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Top with the slaw, cilantro, cream and salsa Verde. 03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half).
Be sure to turn when broiling as the browning gives a nice texture and crunch. The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix.
I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish.
Like most reviewers, I halved the butter (I only had 3 grouper files). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” I'm just beginning to try Salmon.
My husband brought this home from a deep sea fishing trip, and we used this recipe. I asked him the next day to cook it again.