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- Source: Cooking Section, July 2003
- Dish Type: Entree
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Johnny Carino's Fish Tacos
Instructions
Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours. When ready to serve, cook the fish quickly in a hot sauté pan, seasoning with salt and pepper. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.
Serves 4, with 3 fish tacos per serving.
Ingredients
- 2 pounds mild, white-fleshed fish, cut on bias to 1/2-by-1/2 inch squares
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- Salt and pepper to taste
- 12 flour tortillas
- 12 corn tortillas
- 1/2 cup chopped cilantro
- 2 cups shredded purple cabbage
- 1/2 cup fresh pico de gallo
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