California Fish Tacos

  • Fish:

  • 2 (12 to 14 oz)pieces of firm white fish

  • 1 cup Lawry’s Mesquite with lime juice marinade or other commercial mesquite marinade

  • juice of 1 lime

  • Tomatillo Salsa:

  • 3 t. olive oil

  • 1 small red or sweet onion, chopped

  • 1 lb. fresh tomatillos, chopped or 2 cups canned tomatillos

  • 2 cans chipotle chilies, minced

  • 1 T. white vinegar

  • 1 t. dried oregano

  • ½ cup chopped fresh cilantro

  • salt & pepper to taste

  • Vegetables:

  • 3 T. olive oil

  • ½ lb. jicama, peeled & cut in matchsticks

  • 1 small red or sweet onion

  • 1 small red pepper, cut in matchsticks

  • 1 small zucchini, cut in matchsticks

  • 1 roasted green chilie,cut in matchsticks

  • ⅓ cup fresh cilantro

  • Tortillas and lime wedges

  • 1. Prepare the smoker for cooking. Pour marinade over fish, add lime juice, let fish sit at room temperature for 30 minutes.

  • 2. Prepare the salsa.

  • 3. Warm 1½ t. oil in a skillet. Cook onion til softened. Spoon onion into a bowl. Warm 1½ t. oil in same skillet and saute tomatillos til lightly browned. Add to onion bowl. Stir in the chipoltes, vinegar and oregano and refrigerate.

  • 4. Remove fish from marinade and cook until opaque. about 45 to 55 minutes.

  • 5. Remove fish from smoker. Let cool. Flake.

  • 6. Add cilantro and salt & pepper to salsa.

  • 7. Add 3 T. oil to skillet.

  • 8. Add jicama, red onion, red pepper, zucchini and chilies. Saute vegetables till crisp-tender. Stir in ⅓ cup cilantro and heat through.

  • 9. Serve immediately with the tortillas and lime wedges. Spoon some of the fish into tortillas, add veggie mixture, top with salsa and lime juice

California Fish Tacos photo

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