MARGARITA FISH SOFT TACOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
- Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
- Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
- Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.
RAY'S CAFE SEAFOOD MARGARITA
Make and share this Ray's Cafe Seafood Margarita recipe from Food.com.
Provided by kiwidutch
Categories Brunch
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Dice 2 of the jumbo prawns. Butterfly the remaining 2 prawns by cutting lengthwise down the backs.
- In a medium bowl, mix diced prawns, butterflied prawns, shrimp, crabmeat, lime segments, orange segments, mango, cilantro and lime juice.
- Season with salt to taste and marinate in refrigerator for 15 minutes.
- Line 2 chilled margarita glasses with radicchio and endive.
- Spoon mixture into glasses and garnish with corn chips and cilantro sprigs. Serve immediately.
Nutrition Facts : Calories 101.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 103.8, Sodium 477.7, Carbohydrate 7.8, Fiber 0.8, Sugar 5.8, Protein 14.8
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