Saturday, September 11, 2010

Fish Tacos!

I've been obsessed with fish tacos lately! Maybe because they are an exciting new alternative to my usual bean version. I've had them at a few places and decided to combine my favourite components into Candice's Ultimate Fish Tacos. Ok maybe that's an exaggeration... this recipe turned out really well but it may need some tweeking. I feel like recipes are just there to guide you, it's up to you to modify them into your own taste.
This recipe is pieced together so read through it first before trying because I don't know if I put it in an order that makes sense!!

I used Halibut for my fish tacos, about 12oz made enough for 6 tacos.

Fish Tacos with Chipotle Creme and Salsa Fresca by Emeril

Salsa Fresca:
• 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
• 1 cup chopped white onions
• 5 teaspoons minced garlic
• 4 Serrano peppers, stems and seeds removed, minced (I bought 1 jalapeno so modify recipe to work)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Emeril's Southwest Seasoning : - this is meant to be mixed with flour and deep fried but instead used it as a rub for the halibut

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

This makes a lot of seasoning so if you only want enough for this recipe then I would modify it when you make it.
I also would add some lime juice to this maybe 1 tablespoon and olive oil.

Combine all the spices and marinate them with diced Halibut for about half an hour. Saute in a frying man with a little olive oil on medium heat until the fish is cooked through.

Preheat the oven to 350 degrees F.
Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
If you have a grill you could heat them up on there as well for a crispier shell.

The Ultimate Fish Tacos by Tyler Florence

Pink Chile Mayonnaise:

• 1 cup sour cream (I used low fat)
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
• 1/2 lemon, juiced (lime if we don't have lemon)
• Kosher salt and freshly ground black pepper

Cabbage Slaw - from Black Bean Tacos on Audrey Needs More Wooden Spoons:

• 2 teaspoons olive oil
• 2 teaspoons fresh lime juice
• 2 cups finely shredded cabbage
• 4 green onions, chopped
• 1/3 cup chopped fresh cilantro

In a bowl, add cabbage coleslaw, green onions, cilantro and toss to coat. Using a fork, stir in two teaspoons olive oil and lime, and season with salt and pepper to taste.

Once everything is complete I layer the tortilla with the chipotle mayo first, then the halibut, slaw and salsa fresco. You may need to use toothpicks to keep them together. And enjoy!!

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