1 small red onion, thinly sliced
1 cup red wine vinegar
½ cup rum
¼ cup minced fresh cilantro
2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon minced jalapeno
1 teaspoon sea salt
1 pound white fish, meat, or vegetarian substitute of choice (try
8 corn tortillas
Sour cream mixed with lime juice, to taste
Salsa, to taste
- Combine onion, vinegar and rum in a medium bowl to cover; refrigerate for 1 to 4 hours.
- Whisk together cilantro, oil, lime juice, chili, oregano, cumin, jalapeno and salt in a deep baking dish; add ‘meat’ of choice. Turn to coat, cover, and allow to marinate 30 minutes.
- Cook marinated meat (or vegetarian substitute) in a lightly oiled skillet on the stovetop or on the grill, until lightly browned and just cooked through. Remove from heat when cooked.
- To assemble the tacos: Heat tortillas over a low open flame until warmed and softened. Place a small mound of cooked ‘meat’ inside; top with onions, avocados, cabbage, sour cream and salsa. Serve with lemon wedges.
Receipe by Green Gourment Kimberly. Follow her on twitter @GreenGourmetKim