*Makes 12 tacos
6 striper fillets
1 red pepper, sliced about 1/4" slices
1 yellow pepper, sliced about 1/4" slices
1 cup match stick carrots
1 box white corn hard taco shells
1-4 oz. carton sun-dried tomato Feta cheese, crumbled
1 cup Olive Oil de Fino, divided (www.oliveoildefino.com) available at Kelly Square
Juice of 1 lime
In a large skillet over high heat or on a hot flat top grill, cook fillets in 1/2 cup Olive oil de Fino. Cook fillets for 2 minutes per side, turning once. After the fillets have been turned, cover tops of fillets with lime juice. In a large skillet over high heat or on a flat top grill, cook vegetables in remaining oil. Saute for 3 minutes, stirring often.
To build the taco: Place 1 TBS. of sauteed veggies into a taco shell. Top with 1/2 of a striper fillet. Top with 1 TBS. crumbled Feta. Serve hot!
*Perfect topping idea...Chef Cathy's Green Blast Salsa!
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