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California Fish Tacos & Street Corn

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A delicious combo created by Chef Jessica Roy.
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    • A delicious combo created by Chef Jessica Roy.
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    • A delicious combo created by Chef Jessica Roy.
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INGREDIENTS:
For the Fish:
• 1.5 lb good quality whitefish such as cod, rockfish, or halibut
Pasolivo Seafood Blend to coat
• 2 Tbsp Pasolivo California Olive Oil

For the Pico de Gallo Slaw
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup fresh tomato, diced
• 1/4 cup red onion, chopped
• 1/4 cup cilantro, chopped
• 1 cup cabbage, shaved
• 1 cup green cabbage, shaved
• 1/4 cup Pasolivo Sparkling Citrus Vinegar
• 1/4 cup Pasolivo Red Jalapeño Olive Oil
• 1/2 tsp Pasolivo Kosher Flake Sea Salt
• 1/2 cup crumbled queso fresco, set aside. You will top your tacos with this
• 8 pcs. sliced avocado, set aside for garnish

For the Cilantro Crema:
• 1/8 cup fresh lime juice
• 1 bunch cilantro
• 1/4 cup good quality mayo
• 1/4 cup sour cream
• 1 clove garlic
• 1/2 tsp ground cumin
•1/4 cup Pasolivo Cilantro Lime Olive Oil
• 1/2 tsp Pasolivo Kosher Flake Sea Salt

Street Corn:
• 2 ears corn, cut into 2 pieces each, set aside
• 1/2 cup crumbled queso fresco, set aside
• 1/4 cup canned chipotle peppers
• 3/4 cup sour cream
• 1 clove garlic
• 1/2 tsp Pasolivo Kosher Flake Sea Salt
• 1/8 cup fresh lime juice
• 1/4 cup good quality mayo
• 1 oz queso fresco
• 1/4 cup Pasolivo Cilantro Lime Olive Oil
• 1/2 cup cilantro, chopped
DIRECTIONS:
For the Fish: Cut fish into approximately 3 inch portions allowing 2 pieces of fish for each taco. Coat generously with Pasolivo Seafood Seasoning and add just enough olive oil to moisten the fish and set aside.

For the Pico de Gallo Slaw: Combine all ingredients and check seasoning for taste. Adjust as needed and set aside.

For the Cilantro Lime Crema: Place all ingredients in blender starting with lime juice and blend until smooth. Taste for seasoning and adjust as needed.

Assembly: Sear fish in pan about 2-2.5 minutes on each side. Set aside. Coat tortillas with a touch of oil of your choice and lightly sear in pan. Stack on top of each other as you complete this step underneath a kitchen towel to keep warm.

Gather your plates and place two tortillas on each plate. Spread a heaping tbs, of cilantro crema across the middle of each tortilla. Place fish on top and follow with a heaping half cup of slaw. Top with crumbled queso fresco and avocado slice and enjoy! Serve with fresh sliced or charred lime and your favorite margarita!

Street Corn: Add all ingredients except corn into the blender and blend until smooth. Check seasoning to taste.

Rub corn with a little California Olive oil and season with a pinch of salt and fresh pepper. Grill until good char marks appear on all sides. Drizzle with chipotle crema and top with crumbled queso fresco, and cilantro and enjoy!
 

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