Friday, September 7, 2012

Melon Mojito Fish Tacos

I was frantically trying to capture the last few minutes of the setting sun and while I was successful in getting a picture, thanks to the lack of sunshine, it doesn't appear near as colorful and appealing as it does in real life. It's human nature to be attracted to "pretty" foods and this one doesn't disappoint! Purple and green are always gorgeous together, and even more gorgeous when you can take a bite out of it!

If you're a fan of mojitos, I guarantee you'll love these tacos. Bright, fresh, colorful, and perfect for a warm summer night. The fact that you can throw it together quickly is the icing on the cake!

Melon Mojito Fish Tacos
For the fish:
1 pound firm white fish (I used cod)
1 clove of garlic, minced
2 tablespoons light rum
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
freshly ground black pepper

For the salsa: 
1 cup finely chopped honeydew melon
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 serrano chile, seeded and minced
2 tablespoons lime juice
1 tablespoon light rum
1 teaspoon brown sugar
1/8 teaspoon salt

Remaining ingredients:
Corn tortillas
1 1/2 cups chopped red cabbage (1/4th of a large cabbage)

Place fish in a small baking dish. Whisk together garlic, rum, lime juice, lime zest, mint, cumin, salt and pepper. Pour evenly over fish, spooning the herbs and garlic on top of the fish. Set aside and let marinate 10-20 minutes.

Meanwhile, prepare salsa by combining all ingredients in a medium bowl and stirring together.

Preheat grill to medium-high. Spray grates with cooking spray.

Place fish on grill and cook for 10-12 minutes, covered, turning once. Fish is done with it flakes easily and is opaque in the center. Remove from grill and wrap with foil to keep warm.

Place tortillas on the grill and cook for about 60 seconds per side, until browned and slightly crisp.

Slice fish into pieces and divide among the warm tortillas. Top with cabbage and salsa.

Source: Cara's Cravings

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