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The best crowd-pleasing appetizer I’ve seen so far.
boneless and skinless sea bass or halibut fillet, cut into thin steaks
salt, to season
pepper, to season
cleaned sprigs of coriander
sriracha sauce (optional but highly recommended)
corn tortillas (this is the authenticity part – you need to search for kosher corn tacos)
sliced avocados
1 tomato, diced
1 jalapeño pepper, seeded and finely diced
1/2 bunch green onion, finely sliced
salt, to taste
pepper, to taste
juice of 1 lime
Mix all ingredients for salsa and set aside.
Slice avocado and place on a plate along with the coriander springs.
Season and lightly oil the fish fillets. Place first side onto hot grill, allowing fillet to cook for two minutes on first side without interrupting it. Flip and allow to finish cooking on second side.
Place small piece of fish on taco, add some salsa, avocado wedge, coriander and drizzle with sriracha, fold and pass to guests and enjoy!
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