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 COD TACOS
Hi and welcome to our website! Grilled cod tacos are made with fresh atlantic cod fillets and seasoned with cumin, coriander and cayenne pepper, topped with homemade salsa and toss salad. If you are looking for a tasty recipe for fish tacos, you are in the right place. Our recipe today is call GRILLED COD TACOS, this is our local fish. Our recipe is not deep fried its grilled on our outside BBQ but it can be done inside on the stove top grill or oven. Our recipe got homemade soft tacos, salsa, toss salad and rhubarb lemonade. Atlantic cod fillet We are grilling atlantic cod, but you can use what ever fish you have available where you live, the cod is seasoned with cumin, cayenne pepper, coriander, black pepper and sea salt. Then placed in a double grate and grilled on the outside BBQ. Homemade soft tacos and grilled on the outside BBQ. I will share our video to how to make your soft tacos and as well our link to BBQ CHICKEN Grilled BBQ Chicken and Veggies Pitcher of homemade rhubarb lemonade. I will share the link to how to make your today with fresh or frozen rhubarb, fresh lemon and wild plums or red berry of choice Rhubarb Muffins and Boiled Icing also the link is shared with rhubarb muffins. Delicious pitcher of rhubarb summer drink and a tasty rhubarb muffin with boiled icing. If you don't have fresh rhubarb enjoy using your frozen rhubarb with many tasty recipes. Homemade salsa We hope you are still interested in our grilled cod tacos, don't forget to watch our short video and enjoy our recipe posted below. I will also share with you the link https://www.bonitaskitchen.com/cookbook to our NEW cookbook "A Little Taste of Home This is our link to our second cookbook.
Provided by Bonita's Kitchen
Yield 12 GRILLED COD TACOS
Number Of Ingredients 8
Steps:
- Please Note: This meal can be cooked inside or on the outside BBQ GRILL! METHOD: In a small bag add all seasoning and flour, toss together then add boneless cod fillets and coat with seasonings. Then turn BBQ grill on high, clean grill with brush. Then add seasoned cod fillets to a grate to place on the BBQ to grill. Cooking them 3 to 4 minutes on one side and flipping then and the same on the other side. When grilled remove from BBQ Grill and cover with foil until taco's are made and grilled. Do the taco's first to have them ready before grilling cod fillets. SOFT TACO SHELLS 2 1/2 cups, all- purpose flour, more for rolling 1 tsp, baking powder 1½ tsp, sea salt ¾ cup, warm water, more if needed 3 tbsp olive oil SOFT TACO SHELLS: In a medium bowl add all dry ingredients and toss together. With a wooden spoon, mix in olive oil and warm water. Mix until all ingredients are combined and it starts to form a ball. Remove from bowl onto your counter top or board and knead together and add more flour to remove sticky. With a knife cut out 15 pieces, more or less depending on the size of soft taco's you like. Each piece roll into a ball, with your rolling pin flatten the balls and continue doing this until all the balls are rolls out. Three ways to cook these, one in the oven on a cookie sheet, in a dry frying pan just until it go golden brown marks, open flame on your grill, or stove top damper. Place in a small towel to keep warm until all cooked. After they come to a complete cooling store in a plastic storage bag at room temperature or freeze the leftovers for next use. EXTRA INGREDIENTS NEEDED: Shredded head lettuce, salsa, chopped red onion, sour cream, have this in little bowls to add to COD GRILLED TACOS when they are ready to serve. Homemade Salsa: 3 Roma tomatoes, or any type 1 Bunch of fresh cilantro 1/4 Hot or mild pepper 2 Sticks green onion 1/2 Tsp ground cumin 1/2 Tsp sea salt Chop in small pieces tomato, peppers, green onion, and add to small bowl add cumin and salt, then toss together keep in container with cover and store in fridge until ready to use. Salsa is good for 3 days keep in fridge.
Nutrition Facts :
GRILLED GARLIC-LIME FISH TACOS
Have ice-cold beer, a pitcher of margaritas, or freshly squeezed limeade on hand to serve with these fish tacos that make the perfect summer party food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Yield Makes 12 tacos
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes.
- Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.
Nutrition Facts : Calories 342 g, Fat 9 g, Fiber 5 g, Protein 30 g
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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- In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
- Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
- Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
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- Preheat the grill over medium high. Sprinkle the fish with the paprika, garlic powder, sea salt and pepper, then brush lightly with oil on both sides.
- Place the corn, cherry tomatoes, green onion, lime juice, salt and pepper in a medium bowl. Stir together and let stand at room temperature.
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