Thursday, September 25, 2008
A big hit here in the Junction!
One thing I miss about southern California is the great fish tacos at Rubio's, Snapper Jacks, Fresh Catch or any number of little seafood places near my parent's home. This recipe captured that taste so well. It's from Rachael Ray's Magazine--love her!!
You will need:
1 small head cabbage(we used cole slaw mix)
Juice of 6 limes (about 1/2 cup)
2 cups sour cream
16 6 inch tortillas
1 TBSP garlic powder
1 TBSP paprika
1 TBSP ground cumin
1 TSP chili powder
1 pound skirt steak, cut crosswise into 1/2 inch strips
1 pound red snapper fillets, cut crosswise into 1/2 inch strips(we used orange roughy)
1. In a large bowl mix the cabbage with 1/2 the lime juice. In a small bowl whisk the sour cream and the remaining lime juice--cover and refrigerate.
2. Preheat the over to 250 degrees. Spread the tortillas out on cookie sheets, cover with foil, and warm in the over for 10 minutes.
3. In a large bowl, mix together garlic powder, paprika, cumin, chili powder, and 2 TBSP salt. Add the steak, tossing to coat.
4. In large skillet, heat 1/4 cup vegetable oil over medium heat until rippling. Add the steak and cook, turning occasionally, until browned. Transfer to a plate. Add 2 TBSP oil to skillet. Season the fish lightly with salt and pepper. Cook, turning once, until golden.
5. Spread guacamole on tortillas, top with cabbage, then the meat and fish. Serve with salsa, lime-sour cream, and guacamole.
Definitely on the make again list