Nick's Fish Tacos
Servings: 0
Ingredients
- 2 limes juice and zest
- 4 tbsp honey
- 2 lbs whitefish such as hake, cusk, haddock
- 1 avocado cut into small chunks
- 1 cup fresh tomato cut into small chunks
- 1 cup fresh peaches or mangoes peeled and cut into small chunks
- 1/2 cup cooked black beans
- 1 cup flour
- 1/2 cup olive oil
- salt and pepper to taste
- hot sauce, optional
- 1 pkg soft fajita-style tortillas
Instructions
- Mix the lime zest, lime juice, and honey in a medium bowl. Cut the fish into 1/4 lb cuts, or into 3-inch by 2-inch fingers. Add the fish to the marinade and refrigerate for 30 minutes. (Do not go beyond that or the fish will "cook" in the marinade.). Put the avocado, tomato, peaches/mangoes, and black beans into a bowl, and mix thoroughly and set aside. Remove the fish from the marinade. Put the marinade in a small saucepan and simmer.
- Dredge the fish in the flour. Shake off the excess and fry in the olive oil until light brown, 3 or 4 minutes. Add salt and pepper.
- Fill the tortillas with the vegetables, fruit, beans, and fish. Spoon the warm lime honey sauce on it. If it's not spicy enough for you, add some hot sauce.
Notes
Recipe from the Harbor Fish Market Cookbook; Seafood Recipes from Maine, Nick Alfiero, Rian Alfiero, Kathleen Alfiero