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Green
Cabbage can
be added to the following fish taco recipe or any Mexican
style taco/ burrito. Shred the cabbage
and top with fresh squeezed lime juice. Add as a topper
to your taco.
The following recipe does not adhere exactly to your
bin, but it’s a fabulous guideline for simple
fish tacos. For the salsa, for instance, you can use
cantaloupe and
mango.
Lisa
Ahier's Killer Fish Tacos
Source:
Chef Lisa Ahier's Killer Fish Tacos from restaurant
SoBo in Tofino, BC. Visit
the SoBo website. The chef
suggests using what's fresh rather than strict adherence
to the recipe. Substitute any fresh firm fish for the
salmon. Use local fresh fruits for the fruit salsa. Serves 8 (2 tacos each)
16 taco shells
1 lb halibut fillet, medium diced
1 lb wild salmon fillet, medium diced
1/2 cup chipotle chiles canned in adobo, pureed
1 cup red onion small diced
1/2 cup olive oil
1 tbsp kosher salt
Fresh Fruit Salsa
1 cup kiwi fruit, small diced
1 cup pineapple,
small diced
1 cup mango, small diced
1 cup papaya, small diced
2 avocados,
small diced
1/2 cup cilantro, chopped
2 limes
Prepare
the fruit salsa by dicing the ingredients small enough
to fit into a prepared taco shell — smaller
than a fruit salad, but not so small that the fruit turns
to mush. Combine the fruit, avocado and cilantro. Refrigerate
until ready to use. The holding time is about 24 hours
as the fruit starts to break down. Also note that if you
intend to prepare the salsa in advance, don't add the avocado
until immediately before serving, as avocado turns brown
quickly.
I N S T R U C T I O N S
Dice the red onion and puree or finely chop the chipotles.
Dice the fish into 1-inch pieces.
Pat fish dry and season with kosher salt. Heat oil in
a large nonstick skillet over moderate-high heat. Add the
onions and saute them for 1 minute; add the fish and fry
for about 3 minutes until just cooked. Add the chipotle
chiles, stir for 1 more minute and remove from heat.
Fill
taco shells halfway with fish mixture, then top with
fruit salsa. (and shredded cabbage)
Serve
immediately |
