Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine for $29 for 1 year and receive 2 bonus digital issues.
If you’re lucky, Rum Line mate Tony Gonzales will make you these amazing tacos for lunch. We’re not sure if it’s the green sauce, the crunchy texture or that it’s made with love, but whatever it is, they’re the best we’ve ever had, and we beg for them at least five times per year. A frozen Paloma is an excellent accompaniment.
Ingredients | Serves 4
- 1½ lb. fresh dorado fillets
- 1 Tbsp. sesame oil
- 1 tsp. Montreal seasoning
- 4 Tbsp. creamy cilantro-lime dressing
- 1 shallot, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 Tbsp. Parmesan cheese, grated
- ¼ cup Doritos, crushed
- 4 large flour tortillas
- 1 jalapeño, thinly sliced or finely diced
Guacamole, prepared
Pica Más hot sauce, to taste
Preparation
Cut the dorado fillets into long pieces; then gently toss with Montreal seasoning and sesame oil. Cook in an electric skillet at 400 degrees until opaque and cooked through.
Spread the guacamole on the tortilla; top with the cooked fish, then the cheese. Drizzle with the dressing; then sprinkle with shallot, jalapeño, crushed Doritos and cilantro. Top with hot sauce to taste.
