Surf Bar Fish Tacos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 12oz fillet of tilapia, or other whitefish
Olive oil or cooking spray
1 egg white
6 tablespoons panko
2 tablespoon flour
Salt and pepper 6 corn tortillas
Block of Monterey Jack cheese
6 tablespoons guacamole (see recipe below)
1 medium tomato, de-seeded and finely diced
1 jalapeño, de-seeded and finely diced
1 scallion, finely diced
Small handful of shredded red cabbage (optional)
1 small carrot, shredded
2 tablespoons of Thousand Island Dressing, or mayonnaise
Hot sauce
Fresh cilantro
2 limes, quartered
For the guacamole:
2 ripe avocados
Juice of 1 lime
Salt and pepper
Instructions:
Makes 6 tacos.
Preheat the oven to 400°F.
Cut the fish fillet into 6 2oz strips. Grease a baking sheet with the olive oil or cooking spray. Mix the panko and flour in a small bowl and season with salt and pepper. Dip each fish strip into the egg white, then the panko mixture to coat all surfaces. Place the crusted fish strips on the baking sheet and bake the fish on the top rack of the oven for about 5 minutes until cooked through, turning the baking sheet once for even cooking.
While the fish is cooking, start heating up the tortillas one by one in a dry pan over a low flame, until soft and warm. Wrap warm tortillas in a clean cloth.
Mix the diced tomato, jalapeño, scallion, and shredded cabbage together in a small bowl to make salsa mixture. In another small bowl, stir in a couple dashes of hot sauce into the thousand island dressing or mayo. Add the shredded carrot to hot thousand island or mayo, and mix it up.
Now you’re ready to assemble the tacos. First, cut a very, very thin strip of cheese, about an inch wide and about the length of the tortilla. Place it in the middle of a tortilla. Top the strip of cheese with a tablespoon of guacamole. Layer 2 tablespoons of salsa and cabbage mixture, then a strip of baked fish on top. Garnish with a tablespoon of dressed shredded carrot and cilantro leaves. Repeat with the rest of the tacos. Serve each with a wedge of lime.
Last Minute Guacamole
Makes about 1/2 cup
Cut avocados in half and remove pits. Scoop the flesh out of 3 avocado halves and put in a blender. Pour lime juice in. Give it a few pulses until you have a smooth consistency. Cut the flesh of the last avocado half into small cubes and gently mix them into the guacamole.
From eatingcleaninthedirtycity.com