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Grilled Amberjack Tacos Recipe
|Amberjack fillets||1 1⁄2 Pound (3/4 Inch Thick)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Teaspoon|
|Sweet red peppers||3 Large|
|Vegetable cooking spray||1 Tablespoon|
|Purple onion slice||6 (1/2 Inch Thick)|
|8 inch flour tortillas||12|
|Shredded romaine lettuce||3 Cup (48 tbs)|
|No salt added salsa||3⁄4 Cup (12 tbs)|
|Non-fat sour cream||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2951 Calories from Fat 835
% Daily Value*
Total Fat 93 g142.9%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 60.4 mg
Sodium 3864.5 mg161%
Total Carbohydrates 307 g102.5%
Dietary Fiber 24 g96%
Sugars 26 g
Protein 196 g391.3%
Vitamin A 253.3% Vitamin C 846.3%
Calcium 29.3% Iron 10%
*Based on a 2000 Calorie diet
Combine lime juice, tequila, and olive oil.
Pour juice mixture over fish; seal bag, and shake until fish is well coated.
Marinate in refrigerator 30 minutes.
Remove fish from marinade, reserving marinade.
Place marinade in a small saucepan; bring to a boil.
Remove from heat, and set aside.
Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place peppers and onion slices on rack; grill, covered, 7 to 8 minutes on each side or until tender, basting occasionally with reserved marinade.
Cut peppers into thin strips, and cut onion slices in half.
Set aside; keep warm.
Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
Cut fish into large chunks.
Spoon fish and vegetables evenly down center of each tortilla; top with lettuce, salsa, and sour cream.
Roll up tortillas.