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Lisa Ahier's Killer Fish Tacos
Source:
Chef
Lisa Ahier's Killer Fish Tacos from restaurant SoBo in Tofino, BC.
Visit the Tofino website. The
chef suggests using what's fresh rather than strict adherence to the recipe.
Substitute any fresh firm fish for the salmon. Use local fresh fruits
for the fruit salsa.
Serves 8
(2 tacos each)
I N G R E D I E N T S
16 taco shells
1 lb halibut fillet,
medium diced
1 lb wild salmon fillet, medium diced
1/2 cup chipotle chiles canned in adobo,
pureed
1 cup red onionsmall diced
1/2 cup olive oil
1 tbsp kosher salt
Fresh Fruit Salsa
1 cup kiwi fruit, small diced
1 cup pineapple,
small diced
1 cup mango, small diced
1 cup papaya, small diced
2 avocados,
small diced
1/2 cup cilantro, chopped
2 limes
Prepare the fruit salsa by dicing the ingredients small enough to fit into a
prepared taco shell — smaller than a fruit salad, but not so small that the
fruit turns to mush. Combine the fruit, avocado and cilantro. Refrigerate
until ready to use. The holding time is about 24 hours as the fruit starts
to break down. Also note that if you intend to prepare the salsa in advance,
don't add the avocado until immediately before serving, as avocado turns
brown quickly.
I N S T
R U C T I O N S
Dice the red onion and puree or finely chop the
chipotles.
Dice the fish into 1-inch pieces.
Pat fish dry and season with kosher salt. Heat oil in a large nonstick
skillet over moderate-high heat. Add the onions and saute them for 1 minute;
add the fish and fry for about 3 minutes until just cooked. Add the chipotle
chiles, stir for 1 more minute and remove from heat.
Fill taco shells halfway with fish mixture, then top with fruit salsa.
Serve immediately.
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