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    Yellowtail-Tabasco Tacos


    Source of Recipe


    ksl.com

    List of Ingredients




    1 8-ounce filet of yellowtail or ahi
    2 tablespoons Tabasco cause
    1 tablespoon fresh lime juice
    4 6-inch corn tortillas
    2 tablespoons cilantro, chopped
    � green cabbage, chopped
    2 tablespoons mayonnaise
    � tablespoon green onion, finely chopped
    2 tablespoons tomatoes, chopped
    1 tablespoon vegetable oil

    Recipe



    Put the yellow tail or ahi with one tablespoons of Tabasco sauce and limejuice in a zipper-lock bag and marinate in the refrigerator for one hour.

    In a heavy saut� pan over medium-high heat cook the yellowtail or ahi in oil for 3 minutes per side. Remove the fish and wipe out the pan.

    Warm the corn tortillas in the pan for 10-15 seconds per side. Remove and set aside.

    In mixing bowl, combine one tablespoon of Tabasco sauce with the fresh tomatoes, onion, and mayonnaise.

    To assemble the tacos:
    Spread the tomato-mayonnaise mixture and 2 ounces of yellowtail or ahi to each tortilla and finish with shredded cabbage and cilantro.

 

 

 


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