Tuesday, April 14, 2015
Hall of Fame! There are actually two kinds of fish tacos featured here. The one on the left is what we call a "sauteed fish taco" and the one on the right is a ceviche taco. When my husband asked me to thaw some fish for ceviche tacos I was afraid. Ceviche is typically made from fresh raw fish cured in citrus juices. Sounds amazing, right? Well, I made it once and it was terrible. It was my mistake for thinking it was the ceviche and not me- these are AMAZING! My husband recently returned from a surf trip to Monterrey, California and lived on tacos while he was gone which I am sure provided the inspiration for these. Since I was afraid of the ceviche at first, he sauteed some tacos for me so I got to try both. I'll give you both recipes. I am no longer afraid of ceviche!
my husband's ceviche tacos (pass the peas, please)
1/3 cup lemon juice
1/3 cup lime juice
tuna steaks diced into bite-sized pieces
corn tortillas, diced tomatoes, mozzarella, shredded lettuce Renfro's green salsa, cilantro
He cut the tuna into bite-sized pieces then marinated it in the citrus juices with the tapatio for about 4-5 hours. That "cooks" the fish. He put the corn tortillas on the stove directly over the flame to make them nice and hot and toasty then filled them with ceviche, diced tomatoes, shredded lettuce, mozzarella, green salsa and cilantro. They were pretty heavenly!
my husband's sauteed tuna tacos (pass the peas, please)
diced tuna steak
few teaspoons of apple cider vinegar
a little olive oil
Pappy's garlic and herb seasoning
He mixed it all up and sauteed it. He put the fish into corn tortillas that he had placed over the flame on our stove to warm. They were topped with diced tomatoes, mozzarella, shredded lettuce, green salsa and cilantro.