"Tex Mex Fish Tacos"
(for four guest / three soft tacos per guest)
2 Lbs of Fresh Pacific Blue Marlin May substitute with Swordfish or Mahi Mahi
1/2 Cup Shredded Red Cabbage
1/3 Cup Shredded Cabbage
Chili Powder - Dusting
Salt and White Pepper to Taste
Avocado Slices (2)Ripe Avocados
Quartered Limes (2) Fresh Limes
Slices of Yellow Heirloom Tomatoes (2) Fresh Tomatoes
Fresh Cilantro Bunch
Flour or Corn Tortillas (6 - 8 inch) Prefer Corn
Cut Blue Marlin into (4) 8oz Portions. Marinate in Olive Oil, Fresh Chopped Cilantro and Lime Juice dusted with Chile Powder. Marinate for 10 minutes.
Season, Score and Grill until Medium - do not overcook or will dry out.
Warm Tortillas on Grill
Fill all with Cabbages
Also top each Tortilla with Avocado Slice, Yellow Heirloom Tomato Slice and Cilantro Leaf
Cut each 8 oz portion of Blue Marlin into half.Present Three Tortillas per person - book-end by Blue Marlin and quartered limes.