After the momofuku asparagus lunch, I made some fish tacos yesterday. I had some salmon left in the fridge and it actually was really good flour-coated and deep fried in the tacos. The only things i put into the taco shells were salmon pieces, pico de gallo and a sauce based on sour cream, mayonnaise, lime and some ground chipotle. They definitely didn’t need anything else.
Ingredients:
10 taco shells
pico de gallo (recipe below)
chile sour cream (recipe below)
1 pound of fish filets, white fish preferred
1 cup of all purpose flour
2 tbsp. lime juice
1 tsp. ground chipotle
salt & pepper
grapeseed or other oil for deep-frying
Cut the fish filets into bite sized pieces and drizzle them with lime juice. Mix flour and ground chipotle, then season with salt and pepper. Coat fish pieces with the chile-flour and deep fry until lightly browned. Serve in heated taco shells topped with chile sour cream and pico de gallo.
Pico de Gallo
Pico de Gallo is a classic mexican condiment made with fresh ingredients and used just like salsa.
Ingredients:
4 tomatoes
1 medium red onion
2 jalapenos
bunch of cilantro
2 tbsp. lime juice
salt
Chop all ingredients, season with salt to taste and chill for at least 3 hours before serving.
Chile Sour Cream
adapted from tinyurbankitchen
Ingredients:
1 cup of sour cream
1/2 cup of mayonnaise
3 tbsp. lime juice
2 tbsp. sriracha
1 1/2 tsp. ground chipotle
salt & pepper
Mix all ingredients, season with salt and pepper to taste and refrigerate until serving.
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This is an amazing and pretty dish you can easily throw together in some minutes. Or in some hours if you decide to make the pasta yourself. Especially with homemade pasta this dish is great, because the light sauce does not overpower t ...
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