Grilled Fish "Tacos" With Pico De Gallo, Guacamole, And Pineapple Salsa

Description

Source: TASTY PRIDE - TASTY

In the spring of 2015, I fell in love with a woman named Stacy who lived in Florida. She is a marathon runner, I play all kinds of sports, and we shared a love of eating bright, fresh foods together. I first made this recipe after one of her friends came back from a Florida fishing trip with some fresh mahi-mahi. We were hosting a party that evening, so I decided to make tacos with the catch. I used lettuce as the taco shells, threw some fried strips of tortilla on top for crunch, and served it with three types of salsa, including Stacy’s favorite: a pineapple version with toasted cashews seasoned with fish sauce for a subtle savory kick. This topping, along with fresh herbs, gives these tacos a bit of a Vietnamese flair and makes them unique. Though Stacy and I grew apart, we still get together every now and then and make these fish tacos. This recipe will always remind me of her. - Elizabeth Falkner

Ingredients

• ½ cup canola oil
• 2 medium corn tortillas
• Kosher salt
• ¼ cup fish sauce
• 2 tablespoons granulated sugar
• 1 cup raw cashews
• ½ large pineapple, cored and diced
• 2 jalapeños, seeded (optional) and minced, plus more, sliced, for serving
• 2 avocados, pitted and cubed
• 1 tablespoon ground cumin
• 2 teaspoons chipotle powder
• 1 bunch fresh cilantro, chopped
• Juice of 1 lime
• 1 medium red onion, diced
• 4 garlic cloves, minced
• 3 large heirloom or beefsteak tomatoes, seeded and diced
• 1 bunch fresh oregano, leaves only
• 1 pound mahi-mahi or red snapper fillets
• ¼ cup extra-virgin olive oil
• Freshly ground black pepper
• 1 head Bibb or butter lettuce, leaves separated
• 1 bunch fresh basil, chopped
• Lime wedges

Directions

1. Preheat the oven to 325°F.
2. Line a baking sheet with parchment paper.
3. Heat the canola oil in a medium saucepan over medium heat until the oil reaches 325°F.
4. Cut the tortillas into thin strips about ½ inch wide and 1½ inches long.
5. Working in batches, fry the strips in the hot oil until golden brown and crisp, about 4 minutes.
6. Transfer with a slotted spoon to a plate lined with paper towels to drain.
7. Sprinkle with salt.
8. In a small saucepan, combine the fish sauce, sugar, and 2 tablespoons water.
9. Bring to a boil over medium-high heat.
10. Add the cashews, reduce the heat to medium-low, and poach for 15 minutes.
11. Remove the cashews with a slotted spoon and spread them on the prepared baking sheet.
12. Toast them in the oven for about 8 minutes, until golden brown.
13. Meanwhile, continue cooking the fish sauce mixture over medium heat until reduced by half, about 8 minutes.
14. Remove from the heat and let cool.
15. Add the pineapple, toasted cashews, and half the minced jalapeños, stirring to coat with the fish sauce caramel.
16. In a medium bowl, combine the avocados, 1 teaspoon cumin, ½ teaspoon chipotle powder, 2 tablespoons of the cilantro, and the juice of 1 lime.
17. Mash the avocado with a fork.
18. Season with salt to taste and set aside.
19. In a separate medium bowl, combine the red onion, garlic, tomatoes, remaining minced jalapeño, and 2 tablespoons oregano.
20. Season with salt to taste and set aside.
21. Heat a grill pan or large, heavy skillet over medium heat.
22. In a large bowl, coat the mahi-mahi with the olive oil, remaining 2 teaspoons cumin, and remaining 1½ teaspoons chipotle powder.
23. Season with salt and pepper.
24. Grill the fish for 2 minutes on each side, until opaque and the fish releases from the pan easily.
25. Flake the fish into large pieces and serve with the lettuce, cilantro, oregano, basil, sliced jalapeños, lime wedges, crispy tortilla strips, pico de gallo, guacamole, and pineapple salsa.

YIELD: SERVES 4