Chipotle Fish Tacos with Pineapple Tequila Salsa

30 Jan

Better with prawns but they were $45 a kilo! Stupid weather! I used Snapper. Really, you could use chicken, beef, lamb or pork. Or for vegetarian – thick slices of tofu would be yummo!

These tacos are light, fresh and so healthy tasting. They’re low fat as there is none of the stuff people associate with heavy, rich Tex-Mex, no cheese, no sour cream, no thick sauces or cooked salsas.

I only know of one place in Brisbane where you can buy dried Chipotles – Samios Foods in Woolloongabba http://www.truelocal.com.au/business/samios-foods-retail/woolloongabba  and a restaurant/deli at Worongary on the Gold Coast called Fajitas http://www.fajitas.net.au/

If you’d like to try making your own tortillas – refer to https://two4six8.wordpress.com/2011/02/09/pulled-pork-tacos/ – there is a recipe there.

Here’s what you’ll need…

(about 8-10 tacos)

2-3 dried Chipotle chillies

1/4 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

pinch salt

500 grams firm white fish

small pineapple or half a large one

2 jalapeños, thinly sliced

2 limes

small red onion

generous splash of tequila

fresh coriander

2 avocados

1 tablespoon vegetable oil

8-10 small corn tortillas

Firstly…

Prepare the salsa – finely dice the pineapple, slice the onion, chop the coriander and chillies and toss in a bowl with the juice of half a lime, a splash of tequila and a some pepper and salt. Cover and set aside.

I chopped the pineapple a little too chunky, we thought. Really finely chopped, almost crushed, would have been better.

Mash the avos with a little lime juice, salt and pepper. Cover and set aside.

Next…

Remove the stem from the dried chillies and process in a spice grinder to a powder. Mix with other dried spices in a small bowl.

smokey, hot, deliciousness

Then…

Slice the fish into 2-3 cm thick strips. Sprinkle with the dried spices to coat. Heat a tablespoon of oil in a pan and when very hot quickly fry the fish. It’ll only take a minute or two each side.

A really hot pan and just a couple of minutes to keep it moist

Finally…

Warm the tortillas and wrap in foil or a slightly damp cloth and keep warm.

I wrap my tortillas in a cloth and keep them warm in a basket with a lid.

To serve…

If you want to plate up the tacos for everyone, a clever trick is to place wedges of lime on the plate in a line, so they will prop up the tortillas sitting between them! Smear each tortilla with a little guacamole, top with one or two strips of fish and a little salsa. Or, you can simply put all your bits and pieces on the table and get into it! The palm of your hand – perfect for tacos!

A little ceramic donkey and a shot of tequila make great accompaniments. Olé!

two4six8!

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2 Responses to “Chipotle Fish Tacos with Pineapple Tequila Salsa”

  1. violetsandcardamom January 31, 2012 at 12:10 pm #

    Look so good! Pineapple tequila salsa…sounds amazing! Definitely going to give that a try. Love the shot of your limes!

Trackbacks/Pingbacks

  1. Chipotle Prawn Tacos with Guacamole & Chargrilled Corn and Chilli Salsa | two4six8 - August 14, 2013

    […] the same recipe as for Chipotle Fish Tacos except for the […]

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