Saturday, August 30, 2014

Fish Tacos with Corny Guac

I hadn't had a fish or shrimp taco in a while and this one with the corny guac caught my eye.  This is another great make-ahead can mix the marinade early in the day along with the guac (just keep it covered with a bit more lemon juice squeezed on can remix it before serving).  The recipe calls for grilled or roasted corn (or frozen thawed corn), but I just cut the kernels off of a fresh ear of corn since we are, afterall, in the midst of corn season.

And a note about seeding tomatos:  this recipe calls for seeding the tomatoes and then chopping them.  Many years ago I took a cooking class at Central Market in San Antonio with Lynn Rosetta Kasper (of NPR's "Splendid Table.")  She told us, unless you looking for a very smooth sauce or soup, to never seed a tomato because most of tomato's flavor is in the seeds (Google "why you should stop seeding tomatoes" if you don't believe me).  You can also test this yourself by getting a fresh tomato and scooping out a bit of the seeds and tasting it, then try tasting just the flesh.  All the difference in the world.

As usual, I like a double-shelled taco.....a soft shell on the outside and a hard shell on the inside....I like the dual texture it gives.  In order to "stick" them together, I spread some refried beans on the soft shell and kind of glue it to the hard one.  Use both or your chioce of hard or soft shell.   Layer the taco with shredded lettuce, add the cooked fish, and top with this wonderful rendition of guacamole.  Squeeze with a bit of lime for a fresh topping.

FISH TACO with CORNY GUAC (4 servings)

3 Tbsp EVOO or canola oil
2 Tbsp fresh lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp onion powder

1 to 1 1/2 lbs tilapia, Swai, or other mild white fish, cut into 1" strips
1/2 small red onion, finely chopped
1 large jalapeno or 2 serrano chile peppers, seeded and finely chopped (more or less to your taste)
2 Tbsp fresh lemon juice
1 tsp minced fresh garlic
2 rip Hass avocados, halved and pitted
1 ear corn, grilled or roasted, kernels scraped, or 1 cup frozen fire-roasted corn kernels, such as Whole Foods' 365 brand, thawed
1 plum tomato, seeded (optional) and finely chopped
2 Tbsp chopped cilantro, optional
8-12 taco shells of your choice, soft, hard, or both
shredded iceberg lettuce
lime wedges, optional

In a large bowl, combine the first 7 ingredients (oil through onion powder).  Add the fish, season with S&P, and toss to coat.  Let stand 15 minutes.

In a medium bowl, combine the onion, chile, lemon juice, and garlic.  Sprinkle with salt and let stand until juices form, about 10 minutes.  Scoop the avocado into the bowl and mash with a fork.  Stir in the corn, tomato, and cilantro.  Season with salt if necessary.

Heat a small skillet over high.  Add one tortilla and cook until blistered in spots, 20-30 seconds per side.  Wrap in a kitchen towel to keep warm.  Repeat with the remaining tortillas.

Fill the tortillas with the lettuce and fish; top with the guac.  Squeeze lime on top if desired.

Recipe Source:  Everyday with Rachel Ray, June 2014, p. 79

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