SAN DIEGO (CBS 8) - This is made with shark, but any good firm-fleshed fish will work. You can make this indoors or outside on the grill. It is a light, flavorful healthier version of fish tacos. It's low in fat and very flavorful. Try using different ingredients to suit you taste. Enjoy!
2 lbs shark cut into steaks or filets
1 cup low-sodium soy sauce
1/4 cup lime juice
2 tsp brown sugar
1/4 tsp cayenne pepper or red pepper flakes
2 tbsp olive oil
Place shark in a Ziplock bag. In a bowl combine soy sauce, lime juice, brown sugar and cayenne pepper. Stir until sugar is dissolved. Pour over shark in plastic bag. Remove as much air as possible and seal bag. Massage bag with your hands for a few minutes then let it marinate in fridge for 15 to 20 minutes.
Place 1 1/2 tablespoons of the olive oil in a heavy bottom skilled and heat to medium high to high heat. Cook the shark steaks/filets until done (about three and a half minutes per side more or less, depending on the thickness.) Turn off heat once the shark has reached desired doneness. Place on a plate, use a fork to flake the shark steaks/filets into good sized chunks. Return to skillet and cover to keep warm.
Heat corn tortillas over open flame one at a time in a hot skillet or pan heat just until tortillas become pliable. Stack and cover to keep warm; you can also heat the tortillas in the microwave. Fill the warmed tortillas with the shark, top with the pineapple-mango salsa and enjoy.
Pineapple Mango salsa
1/2 to 1 cup diced fresh mango 1/4 or more cup diced red onion 1/4 cup chopped fresh cilantro 1/4 or more cup grilled pineapple, grilled Juice from one lime 1/4 or more cup sundried tomatoes, chopped 1 tbsp chopped chipotle, more if you want more kick 1/2 to 1 tsp cumin Salt and pepper to taste
Place all ingredients in a bowl and gently fold with a rubber spatula. Adjust seasonings to taste if needed. Cover and let stand at least 20 minutes before serving over shark tacos.
Try using iceberg or butter lettuce leaves in place of the corn tortillas.