Friday, July 6, 2012

Fish Tacos with Pineapple Salsa

I make a pretty mean fish taco. Every time I make them they are slightly different, but they always have the same fundamentals:
  • corn tortillas (I like white corn)
  • a flaky, white fish marinated in lime, cumin, chili powder and grilled or fried
  • my special Chalula sour cream sauce
  • a tropical fruit salsa of some kind (mango, avocado, pineapple, etc.)

Tonight the fish was flour-crusted and pan fried and topped with pineapple salsa. Here's the recipe:

Heat 2-3 Tbsp. vegetable oil in a pan over med. heat. Make the marinade:

1/4 cup lime juice (I used the kind in the bottle, it's okay)
1/2 tsp. salt
a few cracks of pepper
1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin

Mix the ingredients and marinate 2 tilapia loins for 5-20 minutes. Dredge the fish in 2 Tbsp. flour mixed with 1 Tbsp. corn starch. Pan fry for 5 mins on each side or until golden and cooked through. Drain on paper towels and flake into bite-sized chunks.

Pineapple Salsa:
1 cup diced pinepple
1/2 sweet onion, diced
1/2 jalapeno, seeds and ribs removed and finely diced
1 tomato (I used a handful of grape tomatoes), seeded and diced
salt, pepper, cumin to taste
a few splashes each of lime juice, red wine vinegar,  olive oil, and honey

Special Sauce:
1 Tbsp. mayo
2 Tbsp. sour cream
lime juice
Chalula hot sauce to taste

To assemble:
Heat a corn tortilla in a dry skillet on medium heat for 30 seconds on each side. Smear some special sauce in the center of the tortilla. Top with some chunks of fish and then the salsa. Make sure to get some of the yummy salsa water over the fish.

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