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