A member of the Gilmore Park Church community kitchen requested for fish recipes in her feedback form. So, Minoo came up with two fish recipes for this week’s kitchen. One of the recipe is Salmon and Potato Chowder which I had blogged about two years ago.
The other fish recipe is Fish Taco. This is an easy and fun recipe where you can involved your kids to participate in assembling their own meal. You can vary your toppings to your preference.
Ingredients
White Sauce
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 1/2 teaspoon hot sauce or to taste
- 1/2 teaspoon lime juice
Fish Taco
- 4 x 2oz Mahi Mahi fillet or any other white fish
- cilantro, finely chopped
- green cabbage, thinly sliced
- Tomatoes, diced
- Lemon or lime juice
- Corn or whole wheat tortillas
Minoo brought up the issue on eating fish that are sustainable. The consumption of fish over the last century has drastically reduced the fish population and this has an effect om the world’s marine ecosystem. So, we should make a conscience choice in choosing a sustainable food source to preserve the food chains that we depend on. Here is the Canadian Seafood Guide to help Canadians purchase ocean-friendly seafood. If you want to learn more about sustainable seafood, here is a link for your reading pleasure.
The above is the sustainable logo on packaging that we can look out for.
Source: via Minoo
Instructions
 Rinse fillets with cold water.
Pat dry thoroughly with paper tower. |
 Prepare the marinate of lemon juice and chopped cilantro.
Marinate the fish in a ziplock bag for 1/2 hour in the fridge. |
 Lightly brush the tortillas with olive oil on both sides.
Stack the tortilla wraps up and wrap them up in aluminium foil. Place them in a low heat oven or on a grill to keep them warm. |
 Prepare the sauce by combining the yogurt and mayonnaise.
Add hot sauce to taste. Whisk the sauce to combine and keep in the fridge until needed. Meanwhile shred the cabbage and dice the tomatoes. |
 Rub oil to the grill or cast iron pan.
Grill each fillet for 4 minutes on each side. The fish is cooked when it is flaky and not pink inside. |
 Cut the fish into long strips. |
 Line up all the ingredients for assembly. |
 Put one or two strips of fish on a tortilla.
Spoon white sauce over the fish. |
 Top with shredded cabbage and dice tomatoes.
Squeeze a few drops of lime juice over the filings. Season with salt and pepper and enjoy. |
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Agree with karen — and if you want to try your fish tacos with white corn tortillas (which I prefer) Que Pasa’s are superb. Bonus: they freeze really well without falling apart when you thaw them. I either nuke ’em for no more than 10 seconds, or dry fry ’em briefly in a non-stick or cast iron pan and serve immediately. I don’t think they would react well to being brushed with oil! I am a big fan of snapper in my fish tacos at home.
I love, love, love fish tacos!
In Richmond, the Que Pasa factory has a deli/store on No. 5 Road, south of Steveston Hwy. They have all sorts of tortillas and sauces available for sale. Easy and delicious!
Looks good. I like the grilled fish instead of deep fat fried, which is how they usually are served. Healthier and also easier to make!