Ingredients:
Marinade and Fish:
¼ cup extra virgin olive oil
2 tbsp. distilled white vinegar
2 tbsp. fresh lime zest
1½ tsp. honey
2 cloves of minced garlic (if you’re shy)
½ tsp. ground cumin
½ tsp. chili powder
1 tsp. Old Bay
½ tsp. ground white pepper
1 tsp. hot pepper sauce (to taste)
1 lb. Tilapia fillets cut into chunks
Cilantro Salsa:
2 bunches of chopped cilantro
3 vine-ripe tomatoes diced
1 red onion diced
2 jalapeno peppers seeded and chopped
2 tomatillos diced
1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
2 tbsp. fresh lime juice
1 tsp. hot chili sauce
kosher salt and cracked black pepper to taste
Topping:
1 package of flour tortillas
3 vine ripe tomatoes seeded and diced
1 bunch of fresh cilantro chopped
1 head romaine lettuce
2 fresh limes cut in wedges
Marinade Procedure:
Whisk together olive oil, vinegar, lime zest, lime juice, honey, garlic, cumin, chili powder, Old Bay, pepper and pepper sauce in a bowl.
Place the fish in a shallow dish and pour the mixture over it. Cover and refrigerate for 6 to 8 hours or overnight.
Salsa Procedure:
Mix all the salsa ingredients in a bowl. Cover and refrigerate for a minimum of 30 minutes before serving.
Fish Procedure:
Preheat the grill for high heat and lightly oil the grate.
Place fish pieces on the grill for about 9 minutes, turning once. Discard the excess marinade. The fish should be easily flaked with a fork.
Assemble by placing fish in the center of the tortilla with tomatoes, cilantro and romaine lettuce. Top with salsa.
¼ cup extra virgin olive oil
2 tbsp. distilled white vinegar
2 tbsp. fresh lime zest
1½ tsp. honey
2 cloves of minced garlic (if you’re shy)
½ tsp. ground cumin
½ tsp. chili powder
1 tsp. Old Bay
½ tsp. ground white pepper
1 tsp. hot pepper sauce (to taste)
1 lb. Tilapia fillets cut into chunks
Cilantro Salsa:
2 bunches of chopped cilantro
3 vine-ripe tomatoes diced
1 red onion diced
2 jalapeno peppers seeded and chopped
2 tomatillos diced
1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
2 tbsp. fresh lime juice
1 tsp. hot chili sauce
kosher salt and cracked black pepper to taste
Topping:
1 package of flour tortillas
3 vine ripe tomatoes seeded and diced
1 bunch of fresh cilantro chopped
1 head romaine lettuce
2 fresh limes cut in wedges
Marinade Procedure:
Whisk together olive oil, vinegar, lime zest, lime juice, honey, garlic, cumin, chili powder, Old Bay, pepper and pepper sauce in a bowl.
Place the fish in a shallow dish and pour the mixture over it. Cover and refrigerate for 6 to 8 hours or overnight.
Salsa Procedure:
Mix all the salsa ingredients in a bowl. Cover and refrigerate for a minimum of 30 minutes before serving.
Fish Procedure:
Preheat the grill for high heat and lightly oil the grate.
Place fish pieces on the grill for about 9 minutes, turning once. Discard the excess marinade. The fish should be easily flaked with a fork.
Assemble by placing fish in the center of the tortilla with tomatoes, cilantro and romaine lettuce. Top with salsa.
Restaurant: Celebrity Cruises
Recipe Type: AuthenticRecipe Author: Celebrity Cruises
Original Photograph By: Celebrity Cruises/cruiseweb.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://cruiseweb.com/blog/2013/04/celebrity-cruises-take-on-fish-tacos/