bits and pieces

Monday, August 5, 2013

DIY Fish Tacos: Easy Summer Recipes

Mahi mahi tacos, walnut crunch, OMG taco sauce, corn and pepper salsa... 

Fish tacos! They're here! They're there! They're everywhere! 

Now summer in Saskatchewan doesn't necessarily scream 'bounty-of-the-seas' but really, Saskatchewan itself, as lovely as it is, doesn't EVER scream bounty-of-the-seas. Yet fish tacos are a thing of summer. I have been a fisher of tacos for years now, but only recently have they gone 'mainstream'.

I now have no less than THREE recipes for fish tacos on this blog. Confession: this is kind of a cop out of a recipe. Fish tacos really only have 3 parts: fish, container to hold fish, toppings. Much like a sandwich, your only limits are your imagination. I put together this post to consolidate all of my favourite fish-taco related toppings and goodness. 

Zesty taco slaw, OMG taco sauce, pickled radishes (YUM), peanut drizzle, wasabi crema, and much much more... 

My encroyable Ahi tuna tacos made with mahi! 


Approximately 8 oz (200 grams) of fish per person, to be divided between 2-3 tacos

Suggested tasty toppings to satisfy all your taco-fusion needs.........

Zesty Taco Slaw:
1 cup of red cabbage/coleslaw mix
½ cup of white vinegar
1 tbsp honey
1 tsp cumin

  1. Combine and allow to soak and mellow for at least an hour, preferably over night. Top your tacos! 

Hearty Walnut Crunch: 
1/2 cup walnuts, blanched
1 tbsp oil
2 tbsp taco seasoning (salt, paprika, cumin, oregano, chili)

  1. Sautee walnuts, oil and taco seasoning for 3 minutes. Sprinkle liberally over your tacos for a healthy crunch!

OMG Taco Sauce: 
1 cup sour cream
3 tbsp mayo (optional)
2 tbsp tomato paste
1 tsp paprika (smoked or hungarian preferable!)
1/2 tbsp honey
1 clove garlic, minced
juice of one lime + zest
1 tbsp vinegar, rice wine or white
cayenne or hot sauce (optional)

  1. Stiiiiiiiiiiiiiiiir together. Drizzle or spread over your tasty tacos.

Peanut Drizzle:
1 tsp oil

1 inch of fresh ginger, grated

1 clove of garlic, grated/minced

3 tbsp peanut butter - I go chunky all the way
3 tsp soy sauce
3-4 shakes of fish sauce
3-4 shakes of hot sauce
1/8 cup of water

  1. In a small sauce pan, heat the oil ginger and garlic. Combine with other ingredients and stir over medium low heat until saucy. Drizzle away. 
Quickle Pickled Radishes:
1 cup of diced radishes
1 tsp of salt
juice of 1 lemon/lime
1 tbsp freshly grated ginger
small splash of rice wine vinegar

  1. Allow these badboys to hang out in your refridgerator for 30 minutes to 1 hour

Quick Kimchi!
1.5 cups of coleslaw mix 
2 tbsp of kosher salt
1/8 cup of rice wine vinegar
1 tsp chili powder
1 tsp white sugar
1 clove of garlic, minced
1/2 inch piece of ginger, minced
3-4 dashes of fish sauce

  1. Combine all your ingredients in a container or bowl and mix/shake together. Allow to settle in your fridge for at least an hour but preferably overnight. 

Wasabi Crema:
1 tbsp wasabi powder
The zest of 1 lime, and juice of half 1 lime
½ cup sour cream
1/3 cup milk/cream
Small splash of rice wine/white vinegar

Pinch of salt, black pepper

  1. Combine in a bowl, whisking together. Drizzle over tacos. 

Avocado Salsa: 
1/2 a jalapeno diced finely
1/3 cup of cilantro, chopped roughly
1/2 tbsp ginger grated/minced
1 clove of garlic grated
2 limes, zested and juiced
1 tbsp soy
1 tsp honey
3 tbsp olive oil/avocado oil
pinch of salt, fresh ground pepper
1 avocado diced

  1. Combine your lime juice, soy, honey, oil, ginger, garlic and salt. Whisk to combine. Add your cilantro, jalapeno, and avocado and toss to combine. 

Really Flipping Good Guacamole:
2 avocados, mashed and smushed
1 big pinch of salt
juice of 1 lemon/lime
1 clove of garlic, minced
half a jalapeno, diced
2 tbsp red onion, diced
1 tomato, finely diced
3 shakes of cumin

  1. Smush together in a bowl. Smush on your tacos. 

No comments:

Post a Comment