Posted by: socalsalty | June 18, 2011

Barracuda Fish Tacos

This post goes out to my work colleague, Jamie who won my impromptu, Friday at work only, SoCalSalty giveaway…a big bag of barracuda slabs from my uber-successful Thursday night outing.  I also hooked up K984 who’s fashioning a Salty rap.  Can’t wait to integrate that into a future video.  And there’s a lot more left, so in a way this post is selfish…How do you cook it Salty?

De-seed and vein the peppers. Dice up the onions and peppers.

A: read the blog 😉

Barracuda Fish Tacos (makes 2 servings)

This is good for cuda or any other fish that’s pretty firm (ex. halibut, ling, shark)

1 lb of filets

half a white onion

Dice tomatoes (and avocado if desired) and wedge limes.

2 serrano peppers

salt, pepper, cumin (tsp)

2 med size tortillas (I prefer flour)

1/2 med size tomato

1 lime

optional: cheese (I like melted jack or crumbled cotija), avocado

Slice filets into fajita size strips

Sweat onions and peppers in olive oil

Add fish, salt/pepper, and cumin. Cook until fish is white

Serve over warm tortillas. Top with cheese, tomatoes, avocado, and squeeze of lime.

Editorial Note – My previous post on Fletch’s Fish Taco sauce is a great companion read to this one.  Check it out.

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