Ingredients with Measurements:
- 1 lb mullet fillets, cut into small pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 8-10 small corn tortillas
- 1 avocado, diced
- 1 small red onion, diced
- 1 small jalapeno, seeded and diced
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Season the mullet fillets with chili powder, cumin, garlic powder, salt, and pepper.
3. Add the seasoned mullet fillets to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.
4. In a mixing bowl, combine diced avocado, red onion, jalapeno, lime juice, and cilantro. Season with salt and pepper to taste.
5. Warm the corn tortillas in the microwave or on a skillet.
6. Assemble the tacos by placing a few pieces of mullet on each tortilla and topping with avocado salsa.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Cook the mullet fillets over medium-high heat.
Serving size:
This recipe makes 8-10 small tacos, serving 2-3 people.
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 18g
Protein: 12g
Substitutions for ingredients:
- Any firm white fish can be substituted for mullet.
- Red bell pepper can be substituted for jalapeno.
- Parsley can be substituted for cilantro.
Variations:
- Add shredded cabbage or lettuce for extra crunch.
- Top with crumbled queso fresco or cotija cheese.
- Serve with a side of black beans or rice.
Tips and tricks:
- Make sure to pat the mullet fillets dry with a paper towel before seasoning and cooking to ensure a crispy exterior.
- To make the avocado salsa ahead of time, mix all ingredients except for the avocado and refrigerate. Add diced avocado just before serving.
Storage instructions:
Leftover mullet and avocado salsa can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mullet in the microwave or on a skillet until heated through. Warm the tortillas in the microwave or on a skillet. Assemble the tacos and top with avocado salsa.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and additional cilantro.
Garnishes:
Lime wedges, additional cilantro, crumbled queso fresco or cotija cheese.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Black beans, rice, or a side salad.
Troubleshooting advice:
- If the mullet fillets are sticking to the skillet, make sure the skillet is hot enough and the fillets are dry before adding them to the pan.
- If the avocado salsa is too spicy, reduce the amount of jalapeno or remove the seeds.
Food safety advice:
Make sure to cook the mullet fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Tacos are a traditional Mexican dish that have been enjoyed for centuries. Avocado salsa is a modern twist on traditional pico de gallo.
Flavor profiles:
The mullet is seasoned with chili powder, cumin, and garlic powder for a smoky and spicy flavor. The avocado salsa is creamy and tangy with a hint of heat from the jalapeno.
Serving suggestions:
Serve the tacos on a colorful platter with lime wedges and additional cilantro for a festive presentation.
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Region: Mexican
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