These simple fish tacos feature flaked Margarita Grouper Fillets topped with your favorite taco garnishes, including chopped tomatoes, onions, jalapeño peppers, bell peppers, cilantro, and a homemade vinaigrette dressing.
Photo by: Randy Mayor; Lydia DeGaris-Pursell
To prepare dressing, combine first 4 ingredients, stirring well with a whisk.
To prepare tacos, place tortillas in a zip-top plastic bag; microwave tortillas at high 40 seconds. Divide Margarita Grouper Fillets and onion evenly over half of each tortilla; drizzle each serving with about 2 teaspoons dressing. Fold tortillas in half. Serve with lime wedges.
(Totals include Margarita Grouper Fillets)
Cooking Light AUGUST 2002
Simple ingredients coax the avocado oil into the limelight.
Photo by: Karry Hosford
Combine first 3 ingredients, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Combine lettuce, tomatoes, and onion in a large bowl, tossing gently. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.
Cooking Light MAY 2004
This strawberry margarita recipe tastes better than any you'd get at a Mexican restaurant, and it's cheaper too.
Photo by: Photo: Howard L. Puckett; Styling: Cathy Muir
Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. Serve immediately.
Cooking Light APRIL 1998
This recipe demonstrates how roasting typical salsa ingredients--tomatoes, onions, jalapeño, and garlic--adds a smoky dimension. Some vegetables will char before others, so keep an eye on them when they're roasting, and remove as they are done; garlic is usually the first to char. Serve with baked tortilla chips, grilled fish, or chicken. -Recipe by Taji Marie
Photo by: Becky Luigart-Stayner
Preheat oven to 500°.
Place first 4 ingredients on a baking sheet coated with cooking spray. Bake at 500° for 20 minutes or until charred; stir occasionally. Remove from oven; cool.
Place vegetables in a food processor, and pulse 10 times or until chunky. Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill.
Note: Store, covered, in the refrigerator for up to 3 days.
Cooking Light MARCH 2005
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