I have wondered about this. Fish and Taco, in my mind, do not mix. But, since it seems to be a staple on this Chip Truck from Baddeck, it has to on your bucket list.
Ingredients
Fish Marinade
1.2 lb / 600g firm white fish fillets
Zest of 1 lime
3 tbsp lime juice
1 tbsp chipotle powder (Note 2)
1 tbsp jalapeno , finely chopped
1/4 cup cilantro / coriander , finely chopped
2 garlic cloves , minced
3 tbsp olive oil
Salt and pepper
Quick Pickled cabbage
4 cups red cabbage , finely shredded
3 green onion stems , finely sliced on the diagonal
2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
1/2 tsp salt
Pink Taco Sauce
3/4 cup sour cream (or yogurt)
2 – 3 Tbsp sriracha , adjust to taste
To Cook & Serve
1 tbsp olive oil
12 small tortillas (corn or flour), warmed
lime wedges
coriander/cilantro leaves
Stuff you will need
Mixing bowl
Whisk
Skillet
Spatula
Directions
Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
Pink Sauce: Mix to combine.
Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
Remove fish onto plate then flake into large pieces.
To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
My father couldn't figure out why people gravitate to lemons squeezed over their fish.
He would then follow up with, if God intended fish to taste like lemons, he would of painted them yellow and hung them in trees.
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