New Taste Journal
Whole Grain · Whole Food · Big Flavors
Spicy Fish Tacos
w/ cucumber-chipotle guacamole
1 Pound Opah, Hawaiian Moonfish
8 Corn Tortillas
2 Tbs. Olive Oil
2 Pinches Salt and Pepper
Cajun Spice Blend
2 Limes, for wedges and juice
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1/2 Red Onion
2 Tbs. Shredded Cabbage
2 Tbs. Cilantro Leaves and Tender Stems
This is a nice piece of opah.
You can use another fish if you can't find opah.
Ask at the fish counter for a suitable, sustainable, substitute.
Slice opah into half inch steaks.
Drizzle fish with one tablespoon of oil.
Sprinkle with salt, pepper and Cajun spice.
Rub oil & spices evenly over both sides of the fish.
Cut peppers and onion into long thin slices.
Heat a cast-iron pan on the stove.
Add one tablespoon of oil.
When oil is hot, not smoking hot, add the peppers and onion.
Cook and stir ingredients for a few minutes.
Add a pinch of salt and pepper.
Onions and peppers need to be cooked to a deep golden brown.
Remove ingredients and wipe the pan clean.
Place pan back onto the stove.
When pan is hot add the fish.
Let fish sear on one side for about a minute.
Turn fish over; use a spoon to chop fish into large bite-size pieces.
Fish will continue to cook as you chop with the spoon.
When fish is cooked and chopped, add cooked peppers and onion back to the pan.
Add a tablespoon of lime juice.
Mix ingredients together and remove from the stove.
Warm corn tortillas on a hot griddle or under the broiler.
Spread one to two tablespoons of guacamole over the tortilla.
Add a couple spoonfuls of the fish-pepper mix to the tortilla.
Sprinkle with a bit of shredded cabbage and a few sprigs of cilantro.
Serve with lime wedges.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.