Saturday, September 11, 2010
Bayou Fish (or chicken) Tacos
Makes 8-10 Fish (chicken) tacos
1 lb halibut (or use tilapia) or 1 1lb chicken tenders, or combo of both.
3/4 cup pineapple juice * see below
1/4 cup sesame oil
2 tbsp Emeril's Bayou Blast seasoning or use any Cajun seasoning
juice of half an orange (mineolas are very juicy)
Season fish (or chicken) with seasoning, covering 1 side of each piece. Marinate fish (or chicken tenders if using chicken, I made both) in the ingredients above in a glass or plastic container, cover and chill.
1 bag broccoli slaw
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup craisins
1/2 can pineapple tidbits, drained. Use the pineapple juice in the marinade.
1 tsp Bayou Blast
8-10 fajita size (medium) tortillas, flour or corn
Mix together and set aside the slaw ingredients. Grill fish and chicken until done on medium grill. Takes about 3-4 min per side depending how thick they are. When your fork goes through with no resistance and the fish flakes they are done. Keep warm.
Lay tortillas on the grill for 2 min per side. Keep warm. Assemble by putting slaw on the bottom and top with the fish or chicken. Serve with lime wedges, salsa, avocados, whatever your favorite toppings are.