This taco may take a bit of time, with respect to making the salsa, drizzle, etc. But it is so worth it. I use Mi Rancho organic corn tortillas – they hold great and don’t get to cardboard-y when charred. This recipe is low-glycemic, however if you are wanting it to be rock-bottom on the glycemic scale – select a mango that had not ripened too much. Even though it will not be soft, the mango flavor will still come across.
Ingredients
Pacific Haddock or Cod, ~ 1 – 1 ½ lb. (preferably fresh)
Organic Corn Tortillas, 4 - 6”
Radicchio, ¾ cup, shredded
For the Salsa:
Mango, ½ cup - diced
Red Bell Pepper, 2 ½ Tbsps. - minced
English or Persian Cucumber, 1/2 cup – diced
Red Onion, 4 Tbsps. – minced
Fresh Basil, 2 Tbsps. – minced
Cilantro, 3 Tbsps. – minced
Chipotle Chili Powder, ¼ tsp.
Cumin, ½ tsp.
Lime, 1 – juiced
Salt and Pepper, pinch of salt and ~ 5 grinds of pepper
For the Lime-Chipotle Drizzle:
Mayonnaise or Vegan Mayo, 4 Tbsps.
Lime, 2 Tbsps.
Cumin, ¼ tsp.
Coriander, ¼ tsp.
Chipotle Chile in Adobo Sauce, ½ with a bit of the sauce
Sea Salt, small pinch
Shopping List
Please buy organic whenever possible!
Preparation
Keep the fish in the fridge until you are ready to grill or sauté it.
Make the salsa first. Combine all the prepped fruits and veggies, add the herbs, spices and lime juice. Set aside and right before serving, taste and adjust for salt and spice.
Make the lime- chipotle drizzle next. Combine the ingredients and using either a food processor, or a plunge or stick blender, puree the drizzle. Taste for spice and salt. If it’s too hot for your taste add a bit more mayo and lime juice. This can be stored either in a small bowl or a squeeze bottle. Place in fridge for until needed.
To make the tacos: heat up a grill to medium high or about 375f-400f. Pat the fish dry and lightly brush it with olive oil OR place it in a small boat of foil, banana leaf or cedar plank – all will work. For direct on the grill: grill the fish one side for 4 minutes or until it is just getting firm to the touch – keep grill lid open, flip and finish for about 3 minutes. **Make sure grill slats are cleaned before using the direct to grill method. For the leaf, foil or plank – place on the grill and cook for 8 minutes with lid closed.
Keep fish warm while prepping the tortillas. To prep the tortillas, use the hot grill or the flame from a gas burner on medium. Place the tortilla on directly on the grill or burner – watch carefully, they will bubble up a bit, that is a sign to flip them – about 40 seconds or so. Char them up a bit and place on a plate.
Set up the assembly line to make the tacos. From left to right, arrange the tortillas, the fish, the shredded radicchio, the salsa, and finally the drizzle. Place one tortilla on a plate, break off about 2 – 2 ½ oz. of cooked fish and place in the center of the tortilla, sprinkle with about 2 Ts of shredded radicchio on the fish, top with another 2- Ts of the salsa and finally drizzle on about 1 tsp. of the lime-chipotle dressing. Serve with lime wedges and enjoy!