Fish Tacos with Homemade Chips, Guacamole, and Persimmon Salsa
posted this on May 11, 2011 08:32 pm
(Serves 6, 1-2 tortillas per person)
2 cups almond or rice milk 1/2 cup chopped fresh cilantro 1 tablespoon sea salt 1 tablespoon fresh lime juice 2 pounds skinless halibut or sea bass or trout, coarsely sliced into 1” x 1” pieces
Mix all ingredients in a large bowl with the fish pieces and toss to coat. Cover and place in the fridge for 1-3 hours or overnight if you plan to make it for the next day. When ready to make them, preheat oven to 300 and place the tortillas on a baking sheet until warm and then loosely wrap in dishtowels to keep them soft and warm (you can also warm them on a large pan on the stovetop over medium low heat until just warmed). Add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, approximately 5 minutes. Spoon into the warmed tortillas and serve with guacamole and persimmon salsa
Homemade Chips: 2 brown rice tortillas (Food for Life) Optional: olive oil, Optional: sea salt
Cut the tortillas into wedges (into quarters or eighths), brush with optional olive oil and dust with sea salt. Place in a single layer on two baking sheets and toast for 5-8minutes until golden and crispy. Watch them carefully to avoid burning!
Persimmon Salsa: 2 cups very ripe persimmons, chopped or mashed (the more ripe and falling apart they are, the better/sweeter they are so if they mash rather than slice, it’s fine and the salsa will be amazing!) 1/2 red onion Cayenne or chili powder to taste 1/4 cup mixed basil and mint leaves 1 tablespoon flax or olive or coconut oil 3 tablespoons fresh lime juice (adjusting to taste) 2 teaspoons peeled and minced fresh ginger
Mix all ingredients in a bowl until well combined and let marinate for a few minutes, adjusting seasonings to taste, serving immediately or storing in the fridge for a few days (covered), letting it come to room temp before serving again.