As you can see, there’s no need to deep fry the fish. Pan-fry the fish until golden brown, about 2 minutes per side. Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. Cook until opaque and firm to touch, about 3 minutes per side. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Cut the cod into 1-inch wide x 4-inch long strips. When oil shimmers, place fish skin-side down in skillet. Add the fish, then other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing.Use immediately on tacos or save in the refrigerator for up to 3 days. Stir till fully incorporated and all the cabbage is covered. Slice off the kernels with a sharp knife and set aside. Combine the shredded cabbage and the rest of the ingredients in a large bowl. Place in the fridge to marinate for 15 minutes. Put the sauce and spice mixture in a plastic bag and put the mahi mahi inside. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Mix the marinade for the fish with olive oil, lime juice, taco seasoning, chipotle in adobo sauce, salt, and pepper. For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn.Add the salsa and cilantro and stir to combine. Toss to combine, until cabbage is fully coated with sour cream mixture. Add the shredded cabbage, jalapeño, and cilantro. In a medium mixing bowl, combine the sour cream, mayonnaise, lime juice, and a pinch of salt.
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