Tuesday, October 23, 2012

Johnny Carino's Fish Tacos ~ Copy-Cat Recipe

Johnny Carino's Fish Tacos Copy-Cat Recipe:

YUM! These fish taco's are A-M-A-Z-I-N-G!

  • 2 lb mild, white-fleshed fish, cut on bias to ½" x ½" squares
  • ¼ cup olive oil
  • 2 tspn minced garlic
  • 2 tspn ground cumin
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • salt and pepper, to taste
  • 12 flour tortillas
  • 12 corn tortillas
  • ½ cup chopped cilantro
  • 2 cups shredded purple cabbage
  • ½ cup fresh pico de gallo
Cooking Instructions:
  1. Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours.
  2. When ready to serve, cook the fish quickly in a hot saut├ępan, seasoning with salt and pepper.
  3. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.

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