Grilled Amberjack Tacos

Name: Grilled Amberjack Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 680 grams amberjack fillets (3/4 inch thick); 12 8-inchs (8-inch) flour tortillas; 79 milliliters lime juice; 177 milliliters no-salt-added salsa; 177 milliliters nonfat sour cream; 1 teaspoon olive oil; 3 inches thick) slices purple onion; 3 larges sweet red peppers; 710 milliliters shredded romaine lettuce; 1 Tbsp tequila

The recipe Grilled Amberjack Tacos is ready in roughly 45 minutes and is definitely a spectacular pescatarian option for lovers of Mexican food. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 465 calories, 30g of protein, and 9g of fat per serving. This recipe serves 6. If you have amberjack fillets, peppers, olive oil, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It is perfect for The Fourth Of July.

Instructions

Place fish in a heavy-duty, zip-top plastic bag. Com- bine lime juice, tequila, and olive oil.

Ingredients you will need

Lime Juice

Olive Oil

Tequila

Fish

Equipment you will use

Ziploc Bags

Pour juice mixture over fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 30 minutes.

Ingredients you will need

Juice

Shake

Fish

Remove fish from marinade, reserving marinade.

Ingredients you will need

Marinade

Fish

Place marinade in a small saucepan; bring to a boil.

Ingredients you will need

Marinade

Equipment you will use

Sauce Pan

Remove from heat, and set aside.

Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.

Ingredients you will need

Peppers

Seeds

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Place peppers and onion slices on rack; grill, covered, 7 to 8 minutes on each side or until tender, basting occasionally with reserved marinade.

Ingredients you will need

Marinade

Peppers

Onion

Equipment you will use

Grill

Cut peppers into thin strips, and cut onion slices in half. Set aside; keep warm.

Ingredients you will need

Peppers

Onion

Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Grill

Cut fish into large chunks.

Ingredients you will need

Fish

Spoon fish and vegetables evenly down center of each tortilla; top with lettuce, salsa, and sour cream.

Ingredients you will need

Sour Cream

Vegetable

Tortilla

Lettuce

Salsa

Fish

Roll up tortillas, and serve immediately.

Ingredients you will need

Tortilla

Roll

Equipment

Ziploc Bags

Sauce Pan

Grill

Ingredients

Servings:

680grams

amberjack fillets (3/4 inch thick)128-inchs

(8-inch) flour tortillas 79milliliters

lime juice 177milliliters

no-salt-added salsa 177milliliters

nonfat sour cream 1teaspoon

olive oil 3inches

thick) slices purple onion 3larges

sweet red peppers 710milliliters

shredded romaine lettuce 1Tbsp

tequila

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.