Your Future... So Sodexo
Grilled Fish Tacos
Makes 4 servings
1 tsp. dried oregano leaves
1 tsp. chili powder
1/8 tsp. salt
4 pollock or tilapia fillets (about 1 pound)
1 small bulb fresh fennel, very thinly sliced
2 Tbsp. lime juice
2 Tbsp. sour cream
1 Tbsp. chopped fresh cilantro
8 corn tortillas (6-inch)
2 plum tomatoes, sliced
1 seedless orange, peeled and sectioned
  1. Mix oregano, chili powder and salt. Cut each fish fillet in half lengthwise. Place in shallow glass dish. Coat fish on both sides with spice mixture. Cover. Refrigerate up to 1 hour to marinate.
  2. Meanwhile, mix lime juice, sour cream and chopped cilantro until well-blended. Add fennel; toss to coat well. Refrigerate until ready to serve.
  3. Preheat greased grill to medium. Grill fish 4 minutes on each side or until fish flakes easily with fork. Meanwhile, grill tortillas 1 minute or just until warmed, turning after 30 seconds. Wrap in foil or towel to keep warm.
  4. To serve, top each tortilla with fennel slaw, fish, tomato slices and orange sections. Serve immediately.
Virginia Willis
Virginia Willis

Working at the Center for Health and the Global Environment, Harvard School of Public Health, Barton's work is unified by the belief that food is a crucial way for us to connect with the ecosystems, people and cultures. His second cookbook, Where There's Smoke, was released in April 2013.

 
 
mobile-search-jobs
mobile-talent-comm
mobile-network

Network With Us

Network With Us