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
Yield: 4 tacos
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
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!