Looking For Some Spice?
<iframe src="http://player.vimeo.com/video/47908513" width="500" height="281" frameborder="0" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe>
Look no further than my dee-lish spicy fish tacos! Nothing like a little spicy pepper to get your blood pumping! In fact, that's exactly what capsaicin (the hot in hot peppers) does for you. It can actually increase your circulation, bump up your heart rate, and get that blood flowing through your body!
Not to mention, capsaicin also plays a huge role in endorphin release. So check out this recipe and get some good feelings with some tasty food!
xx ck
Check out a little video from the fabulous Access Hollywood Live team on HOT Foods and more recipes from Access Hollywood Live here:
SPICY FISH TACOS:
(serves 6) Candice Kumai
For the fish:
1/2 cup fresh lime juice
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 Serrano chile, finely minced
1/4 teaspoon sea salt
1.5 pounds mahi-mahi or red snapper fillets
TEQUILA LIME SAUCE:
1/2 cup nonfat plain Greek yogurt
2 tablespoons high-quality tequila
1 tablespoon fresh lime juice
1 teaspoon chopped cilantro
1 teaspoon chili flakes
FOR THE TACOS:
2 teaspoons canola oil
12 6-inch corn tortillas
2 limes cut in wedges
Marinate the fish: Whisk the lime juice, olive oil, cilantro, cumin, Serrano chiles and salt together in bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least hour or up to 3 hours.
For the sauce, whisk the yogurt, tequila, chili flakes and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.
Heat a charcoal or gas grill to high heat or heat a ridged cast iron grill pan to high heat. Use paper towels and tongs to grease the grill’s grates with remaining canola oil. Remove fish from marinade and grill without turning until its firm and opaque (about 4 to 5 mins). Transfer fish to plate and break it up into bite-sized pieces. Stack the tortillas and wrap them in damp paper towels. Place them on a plate and heat up in microwave for 10-second increments (about 30 seconds).
To serve, divide fish among tortillas. Top with some cabbage slaw and radish slaw and serve with tequila sauce and a fresh lime wedge.
Life is full of good taste. Enjoy xx ck