Seafood tacos with salsa are both: simple and peculiar food. The peculiarity of seafood tacos with salsa lies in their diverse methods of preparation and a variety of components used. There are no limitations of the seafood usage for the preparation of seafood tacos, therefore, you can use the particular seafood or fish you like most of all. Salsa can also vary, depending on your choice and preferences. Experience the following two seafood tacos with salsa recipes and you will realize how delicious and simple in cooking it is.
Grilled California Seafood Tacos with Corn Salsa (serves four)
Ingredients: 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.
Preparation: Marinate California seafood in lime juice and olive oil for 1/2 hour. Grill fish until done. Heat the tortillas until pliable. With two tortillas halfway overlapping each other, place the fish in the center and garnish to taste (use toothpicks or roll in a wax paper to hold tacos together). Corn Salsa: mix all the ingredients and let set for one hour to blend flavors.
Seafood Tacos with Fruit Salsa
Ingredients: 2 tbsp lemon juice, 1 tsp chili powder, 1 tsp ground allspice, 1 tsp olive oil, 1 tsp minced garlic, 1 tsp grated lemon peel - (to 2), 1/2 tsp ground cloves, 1 lb halibut or snapper fillets, 12 corn tortillas - (6" dia)= (or six 7" to 8" dia flour tortillas), 3 cups shredded romaine lettuce, 1 small red onion, halved, and thinly sliced.
Fruit salsa: 1 small ripe papaya, peeled, seeded, and diced, 1 small firm banana, diced, 2 green onions, minced, 3 tbsp chopped fresh cilantro or mint, 3 tbsp lime juice, 2 jalapeno peppers, seeded, minced.
Preparation: combine lemon juice, chili powder, allspice, oil, garlic, lemon peel and cloves in a small bowl. Rub fish with a spice mixture; cover and refrigerate while the grill heats. (Fish may be cut into smaller pieces for easier handling.) Prepare Fruit Salsa. Combine all the ingredients in a small bowl. Serve at a room temperature.
Spray grid with a nonstick cooking spray. Adjust grid 4 to 6 inches above the heat. Preheat the grill to medium-high heat. Grill fish covered for three minutes or until the fish is lightly browned on the bottom. Carefully turn fish over; grill for two minutes or until the fish is opaque in the center and flakes easily, when tested with a fork. Remove from heat and cut into twelve pieces, removing bones if necessary. Cover to keep warm.
Place tortillas on the grill in a single layer and heat for five to ten seconds; turn and cook five to ten seconds or until hot and pliable. Stack and cover to keep warm.
Top each tortilla with 1/4 cup lettuce and red onion. Add 1 piece of fish and about 2 tablespoons of Fruit Salsa.
This recipe yields six servings.
The variety of the seafood tacos with salsa recipes are innumerous and rich in ingredients, staring from the simple ones and finishing with the most exotic components. Seafood tacos with salsa do not feature only a delicious taste, but it is healthy diabetic food too.