-- Preheat grill; prepare tacos through step 2 - 5 minutes
-- Prepare dessert through step 1, then complete tacos; serve - 25 minutes
-- Complete dessert when ready to serve
Grilled Fish Tacos and Rice
2 cups water
1 tablespoon butter
1 1/2 tablespoons fresh cilantro, coarsely chopped
4 white fish fillets (tilapia, snapper, basa), 1 1/2 lb; thawed
Juice of 1 lime, divided
1/2 teaspoon adobo seasoning (Spanish seasoned salt)
1 cup long grain white rice
1 1/3 cups shredded cabbage
4 (10-inch) flour tortillas
1/4 cup Deli artichoke and spinach dip
1/4 cup mild salsa
1/4 cup sliced black olives
-- Preheat 2-sided tabletop grill.
-- Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
-- Chop cilantro (leaves only).
-- Check fish for bones; cut fish lengthwise into 1-inch-wide strips.
1. Squeeze juice of one-half lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
2. Stir rice into boiling water, cover, and reduce heat to low; simmer 20-25 minutes or until water is absorbed (do not stir).
3. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tablespoon) over cabbage; stir to coat and set aside.
4. Place fish on grill; close lid and cook 3-4 minutes until fish is 145°F (or flesh separates easily).
5. Heat tortillas in microwave following package instructions.
6. Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.
Lemon Cinnamon Bites
1/4 cup sour cream
2 tablespoons lemon curd
16 Bakery cinnamon-sugar raised doughnut holes
1. Whisk sour cream and lemon curd until smooth. Chill until ready to serve.
2. Microwave doughnut holes on HIGH 20-30 seconds or just until warm and soft (do not overheat). Drizzle with sauce or use sauce for dipping. Serve.
-- Complete your meal with fresh salad blend and sliced tomatoes.
-- Fish tacos are often made with deep-fried fish; our recipe is with grilled fish.
-- There are frozen, seasoned fish fillets that can be used for the tacos. If using, omit adobo seasoning, but keep the lime juice.