Amberjack Tacos

Fresh Amberjack Tacos

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

Directions

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.

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