Grilled Cod Tacos With Grilled Cherry Salsa Recipes

GRILLED COD TACOS WITH GRILLED CHERRY SALSA

Steps:

• In a small bowl, mix together chili powder, cumin, garlic powder, oregano, salt, and pepper.
• Place cod on a large piece of foil and pour butter over the top. Sprinkle spice mixture over the top. Place another piece of foil over the cod and pinch edges tightly to seal closed.
• Heat grill to medium heat and place foil packet with cod on. Cook for 8-10 minutes, until fish flakes with a fork.
• Brush flour tortillas lightly on both sides with olive oil and place on grill for about 30 seconds. Flip and grill for another 30 seconds.
• Divide fish equally between each tortilla. Top with grilled cherry salsa, cheese, and cilantro. Serve with a grilled lime wedge as garnish.

BORDER GRILL GRILLED ALASKA COD TACOS

Steps:

• Makes 3 cups, or 6 appetizer servings
• For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com

GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA

Steps:

• For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
• For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
• Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
• Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
• To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!