Spicy and smoky, sweet and savory, these amberjack tacos are a gulf coast delight. Amberjack is a prized fish on gulf coast menus. Mild and meaty, amberjack to me seems like a cross between swordfish and tuna in the kitchen. In the wild, amberjack prefer warm ocean waters, and grow up to six feet long!
Ingredients (Serves 4)
8 flour tortillas
1 pound of fresh, filleted amberjack, cut into 1 inch cubes
2 tablespoons bacon fat
1 cup romaine lettuce, sliced fine
1 fresh tomato, diced
2 ripe avocados, diced
Juice from 1/2 orange
1 cup shredded cheddar cheese
For the creamy sriracha sauce:
1/4 cup sour cream
1/4 cup mayonaise
1 tablespoon sriracha (more if you like things spicier)
2 garlic cloves, minced
1) Blend together creamy sriracha sauce ingredients. Set in refrigerator.
2) Toss diced avocado gently in juice from 1/2 orange. Set aside.
3) Add bacon fat to skillet over medium high heat. Add cubed amberjack to skillet. Allow to cook for 2 minutes without disturbing. Then, use a tongs to turn the pieces of fish over and cook for an additional 2 minutes. Remove fish from skillet with a slotted spoon.
4) To assemble your amberjack tacos, first spread some of the creamy sriracha on each tortilla. Top with lettuce and avocado. Add 5 or 6 pieces of cubed amberjack. Garnish with diced tomato and a sprinkle of cheese.
Enjoy! Life is short. Eat good food.