| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 tacos |
Ingredients
- 1 pound sole fillets, skinned
- Sea salt
- 4 tablespoons olive oil
- 4 flour tortillas, grilled
- 4 large iceberg lettuce leaves
- 1 (2 pound) lobster, boiled, meat removed and chopped
- 2 tablespoons fresh epazote, chopped (fresh cilantro may be substituted)
- 2 tablespoons serranos, minced
- 1 Roma tomatoes, sliced into rings
- 1/2 cup scallions, cut thin on bias
- 1 1/2 cups Tequila-Lime Salsa, recipe follows
- 2 ounces tequila
- 1/2 ear corn, grilled and kernels cut from cob
- 1 avocado, diced
- 3 limes, juiced
- 1/2 cup tomatoes, diced
- 1/4 cup white onions, diced
- 1/2 jalapeno, seeds removed and minced
- 1 tablespoon cilantro, chopped
- Sea salt
Instructions
- Prepare an outdoor grill on medium to high heat.
- Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
- Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
- In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
- Yield: about 3 cups of salsa
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 676 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 339 mg |
| Sodium | 1672 mg |
Reviews
Made ths last night with Tilapia fillets and left out the serranos and the jalepenos. Only Tequila on hand was Centenario Gran Anejo so used it. Refrigerated the salsa for several hours. Rinsed the fillets, patted dry and rubbed with lemon pepper and 1 grind of sea salt and let sit in the ‘fridge for about 1/2 hour. Coated both sides of the filletes with Costco Tuscan EVOO and grilled on a grilled pan on an infrared gias grill for about 3 -4 minutes a side. Had romaine so we used it on coconut taco shelss.
My wife declared it the best fish tacos she has had anywhere including Mexico, Baja California and LA.
just use the tequila lime salsa recipe for other fish tacos
The tequila and lime flavors mixed with the vegetables in the salsa were incredibly rich!