In a large bowl, combine garlic, lime juice, cilantro, orange juice, tequila, cumin, chili powder and pepper. Place fillets in bowl, toss gently to coat, cover and refrigerate for 30 minutes. Remove fillets from marinade and place in hot oiled skillet. Sear on both sides, about three to five minutes per side. For each taco, place a portion of fish in the center of a warm tortilla. Top with lettuce, cheese and choice of salsa. Optionaly, garnish with an avocado fan. Serve with grilled corn on the cob and Mango Salsa (see recipe). Plate, place ramekin of tartar sauce on plate and garnish with fresh cilantro. Serves 2. Comments: Any firm fish will work for this recipe: red snapper, bass, sturgeon, halibut or tuna to name a few. The fish will taste even better grilled over charcoal, wood or soaked wood chips. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 154 Formatted for MasterCook by Nancy Berry - firstname.lastname@example.org
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|Serving Size: 1 Serving (676g)|
|Recipe Makes: 2|
|Calories from Fat: 436 (30%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 131.1mg||40 %|
|Sodium 2363.7mg||82 %|
|Potassium 1618.4mg||43 %|
|Total Carbohydrate 162.4g||48 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 152g|
|Protein 84.6g||121 %|
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Calories per serving: 1473
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