California Shark Taco Cones with Mango Salsa |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :525
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Ingrediants |
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1 pound California shark fillets or steaks
1/4 cup lime juice
2 tablespoons tequila
OR
2 tablespoons orange juice
1 clove garlic -- minced or crushed
8 corn tortillas
1 cup Mango Salsa -- (see recipe)
1 pound Orzo, Ditalini, or other small pasta shape -- uncooked
2 teaspoons vegetable oil
2 large red bell peppers -- cored, seeded and cut into wide strips
1 large red onion -- sliced into 1/4-inch-thick rings
3 medium tomatoes -- very ripe
1 bunch scallions -- finely chopped
1 jalape?o pepper -- seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream
OR
1/4 cup low-fat guacamole
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Preparation |
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Combine lime juice, tequila and garlic. Arrange fillets in a shallow glass dish. Pour marinade over the fillets, cover and refrigerate for 15?20 minutes.
Place fillets on a hot grill and cook 10 minutes per inch of thickness, turning once halfway through the grilling. Roll warm corn tortillas into a cone shape and fold up the end to keep filling inside. Fill with chunks of grilled fish and top with Mango Salsa.
Prepare pasta according to package directions; drain.
Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalape?os, lime juice and salt.
When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.
Divide the pasta among four bowls and top each with a spoonful of sour cream.
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