Grilled California Seafood Tacos with Corn Salsa
1 lb California rockfish fillets (California halibut, shark, barracuda, bonito, Spanish mackerel, or tuna may also be used)
2 tsp olive oil
8 fresh corn tortillas
juice of 2 limes
Garnish: Lettuce leaves, lime wedges, cilantro sprigs, and corn salsa
Corn Salsa:
1 cup corn, cooked
1 medium red onion, chopped
1 cup cucumber, seeded and chopped
2 jalapeno peppers, mince (to taste)
1/2 bunch cilantro, chopped
1/2 cup red sweet pepper, chopped
1/2 tsp each salt and pepper (to taste)
juice of 2 limes
Marinate California seafood in lime juice and olive oil for 1/2 hour. Grill fish until just done.
Heat tortillas until pliable. With two tortillas halfway overlapping each other, place fish in center and garnish to taste (use toothpicks or roll in wax paper to hald tacos together).
Corn Salsa:
Mix all ingredients and let set for 1 hour to blend flavors.
Servings: 4
Source: California Seafood Council |