We have returned to Indio and are enjoying lovely 75-degree days. I’m working on a few new recipes and Lisa has asked me to prepare several dishes for Thanksgivukkah, so I will be spending a lot of time in the kitchen.
In the meantime, try this yummy recipe that was featured in the August 2013 RV Goddess newsletter. This recipe was posted to my recipe index today. If you would like to receive the free RV Goddess Newsletter, sign up here.
Chipotle Chile Peppers are red jalapeno peppers – smoked during the drying process. The dried peppers are available crushed (or ground) in the spice aisle of most supermarkets. This recipe is suited for any meaty fish, such as tuna, halibut or cod.
1 teaspoon crushed chipotle chile pepper
1/2 teaspoon Kosher salt
1 teaspoon dried oregano
1 clove garlic, minced
Juice of one lime (about 2 Tablespoons)
1 Tablespoon olive oil
1 pound fresh albacore tuna
additional olive oil for frying
6 flour tortillas, warmed
chopped red onion
Place dried chilies, salt, oregano, garlic, lime juice and olive oil in a medium bowl. Mix well. Remove skin from fish (or ask your fishmonger to do this for you!). Cube fish into bite-size chunks. (Make this task a bit easier by placing the fish in the freezer for about 30 minutes prior to cutting.) Gently stir the cubed fish into the marinade, evenly coating with the sauce. Let marinade for about 20 minutes – if the fish sits in the marinade much longer, the lime juice will break-down the fish.
Heat a medium skillet and coat with a thin layer of oil. Carefully place the cubed fish and marinade into the oil and saute over a medium heat until well-seared and just cooked through.
Divide between six warmed tortillas, top with a sprinkling of chopped cilantro and red onion and serve.
Makes 6 tacos.