Jack-fish Tacos

Original Post:https://sites.google.com/site/greedygirlcooksrecipes/jack-fish-tacos

Ingredients

For the fish

6 Jack-fish filets

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon Garlic powder

Oil drizzle

For the sauce

1 green pepper

4 jalapeno peppers

2 heaping tablespoons sour cream

2 heaping tablespoons mayonnaise

1 tablespoon honey

¼ cup cilantro leaves (or more to taste)

1 garlic clove

Splash of lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

For the tortillas

1 cup flour

1 cup corn flour

1 teaspoon baking powder

3 pinches salt

2 pinches sugar

1 ¼ cup warm water

1 tablespoon oil

For the topping

2 whole corns

Shredded red cabbage

1 plumb tomato finely chopped

3 tablespoon finely chopped onions

Cilantro to garnish

Lime slices to garnish

Instructions

For the fish

Filet your fish of choice, season with salt, black pepper, garlic powder, oil let it marinate for 15 min
On a hot grill place the fish skin side down and cook for about 1-2 minutes, while its cooking brush the flesh side of the fish with more oil
Turn the fish unto the flesh side and grill for about another minute
If you are using jack-fish after you remove the fish from the heat, make sure to flake it and remove all the bones and skin. If using a tilapia or snapper that’s boneless, just flake the fish into medium to large chunks

For the taco shells

Combine the flour, corn flour, baking powder, sugar and salt
Add the oil and warm water and knead until smooth
Cover and set aside to rest for 30 minutes
Section and roll into balls (if dough is too sticky flour all surfaces and hands)
Roll into flat dish and place in a hot non-stick or lightly greased pan to cook for 1-2 minutes per side
Place tortillas into a covered metal baking pan lined with foil an kitchen towel to keep warm
Repeat until you have made all the tortilla shells.

For the sauce

Roast green peppers and jalapenos on open flame
Remove from heat, allow to steam in a closed container
Wash, wipe or peel off charred skin
In a food processor or blender, combine, sour cream, mayo, garlic clove, salt, black pepper, roasted peppers, lemon juice, honey and cilantro. Blend until smooth
Place in the refrigerator until ready for use

For the filling

Place two ears of corn on the grill and grill on all said until there is an even char
Once its cooked remove from the grill stand vertically and slice off all the kernels with a sharp knife
Finely mince raw onions
Finely mince tomatoes (make sure to remove the seeds)
Finely slice red cabbage

To assemble

On a tortilla shell, add the red cabbage, grilled fish, grilled corn, onions, tomatoes, and top with a lot of cilantro sauce
Enjoy