Baja Beach Tacos with Tequila-Lime Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 lb sole fillets, skinned
sea salt
4 Tbsp olive oil
4 flour tortillas, grilled
4 large iceberg lettuce leaves
1 (2 lb) lobster, boiled, meat removed and chopped
2 Tbsp fresh epazote, chopped (fresh cilantro may be substituted)
2 Tbsp serranos, minced
1 Roma tomatoes, sliced into rings
1/2 cup scallions, cut thin on a bias
For Tequila-Lime Salsa:
2 oz 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 Tbsp 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 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 the epazote and serranos over each taco. Add the tomato slices and scallions in layers. Spoon the tequila-lime salsa over each taco. Fold the leaves and tortilla around the filling and serve.
Tequila-Lime Salsa: in a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
Yields about 3 cups of salsa.
From about.com