Pescado (Fish) Tacos

If you’ve ever visited Mexico or Maui, you’ve probably been lucky enough to try fish tacos. Delicious morsels of grilled fish, shredded cabbage, fresh cut salsa and spicy sauce piled high on freshly made corn tortillas. Pescado tacos are one of my favourite meals. There are so many tasty variations you can create and they are quick and easy to make. My all-time favourite fish taco is topped with mango salsa and a spicy yogurt sauce.

In Mexico, I discovered blue masa harina (corn flour) and had to pick some up. I’ve always wanted to make my own corn tortillas and was excited to try it with blue corn. Making your own tortillas does take a little bit more work, but it is well worth it. Homemade corn tortillas are much more delicious than any store-bought variety. If you don’t have time, you can skip this step and simply use pre-made tortillas if you like.

Pescado (Fish) Tacos
Makes 4-6 servings

Chipotle Cream
1 cup plain yogurt
1-1/4 tsp adobo sauce (the sauce from canned chipotle peppers)
Stir adobo sauce into plain yogurt until combined. Set aside to allow the flavour to develop.

Mango Avocado Salsa
2 mangoes, diced
2 medium avocados, diced
1 small jalapeno pepper, seeded and finely diced
2 tbsp red onion or shallot, finely diced
2 tbsp cilantro, chopped
Gently combine all ingredients in a bowl and fold to mix well. Season with a pinch of salt. Cover and set aside.

Tacos
3/4 tsp cumin
3/4 tsp paprika
3/4 tsp onion powder
1 to 1-1/2 lb white fish, cut into strips – if possible, choose a sustainable option
2 tsp vegetable oil
2 cups shredded purple cabbage
8-12 corn tortillas – see below for homemade corn tortilla recipe

If you are using pre-made corn tortillas, wrap them in a cloth or aluminum foil and warm them up in the oven. In a small bowl, combine cumin, paprika and onion powder. Sprinkle spices over fish strips. Heat oil until hot in a large frying pan over medium to medium-high heat. Sauté fish until golden brown and just cooked. To serve, you can place all ingredients on platter and allow guests to serve themselves or assemble 2 tacos on a place for each guest. To assemble these delicious tacos, place a corn tortilla on a plate, layer with shredded cabbage, fish strips and mango salsa. Drizzle with chipotle cream.

 Enjoy!

Homemade Corn Tortillas
Makes 15 tortillas
2 cups masa harina (corn flour)
1/2 tsp salt
1-1/4 cup warm water
Place corn flour and salt in a food processor. With the food processor running, slowly add the warm water in a steady stream. Continue until dough forms a ball. If necessary, add a little bit of extra water, about a teaspoon or two at a time. You can also make this dough with your hands if you like. Divide the dough into 15 equal sized balls and place in a bowl covered with a damp cloth to keep them moist. Unused dough can be stored in the refrigerator for several days.
I didn’t have a tortilla press, so I flattened out my tortillas between 2 cutting boards. Place two cutting boards on the counter and lay a piece of plastic wrap over each. Wet your fingers and lightly spray the plastic wrap with droplets of water. This will help the dough from sticking to the plastic wrap. Place a piece of dough on one of the cutting boards and flip over the other cutting board and plastic wrap on top of the dough. With your hands in the middle of the cutting board, slowly press down to create a flat tortilla. Slowly pull off the top piece of plastic wrap and place tortilla on your hand. Carefully remove the other piece of plastic wrap and gently place tortilla in a hot frying pan. Cook for 1-2 minutes or until tortilla starts to puff. Flip the tortilla and let it cook for 2 minutes longer. Remove each tortilla and wrap in a cloth napkin to keep them warm. If desired, you can pre-cook tortillas and store them in the refrigerator wrapped in a cloth and inside a plastic bag for several days. When ready to enjoy, reheat tortillas in a dry frying pan for a few minutes.

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