April 15, 2020

 

Island vibes only

Running out of at-home lunch or dinner recipe ideas? Bahamas-born restaurateur Julian Sawyer brings the islands home with a recipe that’s as effortless as it is flavorful.  

"These tacos get your Zen right!" - Chef Julian

FISH TACOS

Yield: 4 tacos

 

Taco Ingredients

4 six inch round soft tortillas

1 lb white fish (sub portobello mushrooms if you are vegetarian)

2 cups butter lettuce

1 diced avocado

 

Pico de Gallo Ingredients

1 lime juiced

1 diced jalapeno

2 tomatoes, diced

1 tbsp minced scallions

2 tbsp cilantro

Salt and pepper to taste

parsley for garnish top

 

Chipotle Mayo Ingredients

1/2 cup chipotle peppers, minced (or canned peppers)

1 cup mayonnaise

tsp fresh lime juice

salt and pepper to taste

 

Method

Combine all ingredients for Pico de Gallo, set side. Pro tip: make the day before so flavors can marinate.

Puree chipotle, lime, mayo, and salt and pepper. Place in the fridge.

Wash and salt and pepper the fish, then pan sear on both sides for 5 minutes per side.

Warm soft tortilla shells for one minute per side over medium heat.

Layer lettuce, fish, avocado, Pico de Gallo, a squeeze of Chipotle Mayo, garnish with fresh parsley. Enjoy!