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Fish and California
Queso Fresco Tacos
Courtesy of
California Milk Advisory Board
Posted on October 4, 2011
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Ingredients:
Yields 6 servings (12 tacos)
For the tacos:
-
1 1/2 pounds swordfish or other whitefish
steaks or fillets
-
Vegetable oil
-
Salt and pepper
-
1 tablespoon lime juice
-
1/2 teaspoon ground cumin
-
12 corn tortillas
-
6 ounces California Queso Fresco cheese*,
crumbled (*can substitute Asadero or
Monterey Jack)
-
2 medium ripe tomatoes, diced
-
1 cup shredded cabbage
Avocado Radish Salsa:
-
2 medium avocados, chopped
-
1/3 cup finely chopped onion
-
3/4 cup diced radish
-
5 serrano chili peppers, seeded and
finely chopped
-
3 tablespoons cilantro, finely chopped
-
1 garlic clove, finely chopped
-
Juice of 1 lime
-
Salt and pepper to taste
Instructions:
1.
Rinse fish and pat dry with paper towels. Rub oil on both sides
to coat; season with salt and pepper. Grill or
broil fish 6 to 9 minutes, until cooked through,
cool slightly. Remove skin and bones; cut fish
into 1 1/2-inch strips.
2.
In medium bowl, toss fish with lime juice and cumin. Meanwhile,
combine salsa ingredients in small bowl. Warm
tortillas in microwave or oven (preheated to
about 275°F). Place equal amounts of fish,
cheese, tomatoes, cabbage and salsa in the
center of each tortilla. Roll up the tacos to
serve.
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