 |
| spice rubbed fish and vegetable taco with tequila lime aioli |
Ingredients:
2 Tablespoons (packed) golden brown sugar
1 Tablespoon smoked hot Spanish paprika (Pimenton de la Vera) or really any hot paprika
2 1/4 teaspoons chili powder
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2-4 small zucchini (ok, the recipe says 2 but we like zucchini), quartered lengthwise
1 red bell pepper, seeded, cut lengthwise into 3/4 inch-thick strips (or just 4 to 5 pieces)
pam cooking spray
1 pound skinless boneless chicken breast halves
1 pound flounder fillets (or any light flaky fish that you like)
12 5- to 6- inch diameter flour tortillas, warmed
2 limes, each cut into 6 wedges (optional)
tequila lime aioli (recipe follows)
salsa
Directions
Prepare barbecue (medium heat). Whisk brown sugar and next 5 ingredients in a small bowl to blend for spice rub.
Cover a rimmed baking sheet with foil. Place zucchini and bell pepper on sheet. Spray with Pam, sprinkle spice rub over the vegetables, turn them all over and spray and sprinkle the other side. Sprinkle spice rub on both sides of the chicken as well (I recommend you keep the veggies and chicken separate, then you can bring the cooked veggies in on the same tray you took them out on without having to worry about salmonella). Prepare a large piece of heavy duty aluminum foil to grill the fish on - that way you won't have to worry about it sticking to the grill and falling apart. Fold the foil to make a space large enough to hold the fish, then spray it with non-stick spray. Place the fish on the foil and sprinkle it with the spice rub.
Place chicken and veggies on barbecue. Grill until vegetables are tender (or tender-crisp) and browned in spots and chicken is cooked through, turning occasionally. Veggies cook more quickly than the chicken. When you take the chicken off the grill, slide the foil with the fish onto the grill. It will only take a few minutes.
12 5- to 6- inch diameter flour tortillas, warmed
2 limes, each cut into 6 wedges (optional)
tequila lime aioli (recipe follows)
salsa
Directions
Prepare barbecue (medium heat). Whisk brown sugar and next 5 ingredients in a small bowl to blend for spice rub.
Cover a rimmed baking sheet with foil. Place zucchini and bell pepper on sheet. Spray with Pam, sprinkle spice rub over the vegetables, turn them all over and spray and sprinkle the other side. Sprinkle spice rub on both sides of the chicken as well (I recommend you keep the veggies and chicken separate, then you can bring the cooked veggies in on the same tray you took them out on without having to worry about salmonella). Prepare a large piece of heavy duty aluminum foil to grill the fish on - that way you won't have to worry about it sticking to the grill and falling apart. Fold the foil to make a space large enough to hold the fish, then spray it with non-stick spray. Place the fish on the foil and sprinkle it with the spice rub.
Place chicken and veggies on barbecue. Grill until vegetables are tender (or tender-crisp) and browned in spots and chicken is cooked through, turning occasionally. Veggies cook more quickly than the chicken. When you take the chicken off the grill, slide the foil with the fish onto the grill. It will only take a few minutes.
Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream (we use fat-free)
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper
In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
No comments:
Post a Comment