Tacos with Fish and Salad
Description
It works for both special occasions and everyday meals. Halibut or catfish works well for this Mexican appetizer. You can also use green chili, avocado, and salsa as the filling. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Peel the garlic cloves and crush them. Finely chop the cilantro. In a medium bowl, mix all the marinade ingredients, including the fish. Refrigerate for 15 minutes.
- 2
Step 2
2. Meanwhile, prepare the salad by mixing lime juice, thinly sliced red onion, salt, pepper, and yogurt in a large bowl. Add chopped cilantro and shredded cabbage, and mix until well combined.
- 3
Step 3
3. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the fish and cook until browned, about 3 minutes. Flip the fish and continue cooking for 2–3 minutes. To grill the fish, preheat the grill to medium-high heat. Brush the fish with olive oil. Oil the grill grates. Grill the fish for 8 minutes, turning once.
- 4
Step 4
4. Using two spoons, flake the fish into small pieces. Drizzle with the remaining lime juice and mix. Place the fish and cabbage salad on the tortilla flatbreads, along with any desired filling.