Recipe courtesy of Keith Famie
Episode: Baja
Save Recipe Print
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
4 tacos
Level:
Easy

Ingredients

Tequila-Lime Salsa:

Directions

Prepare an outdoor grill on medium to high heat.

Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.

Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.

Tequila-Lime Salsa:

In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.

Yield: about 3 cups of salsa

My Private Notes

Add a Note
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories