Don’t be daunted with the length of this recipe. It’s easily prepared in stages and assembled in a minute. Salsa and sauce can be prepared a day ahead. Even tortillas can be made ahead and wrapped tightly in foil overnight or frozen and reheated. These tacos are as lovely to look at as they are delicious to eat.
Tip
Making your own tortillas from scratch guarantees freshness. If blue corn tortilla flour is hard to find in your local store, it can be purchased online. Alternatively, substitute masa harina (which is more commonly available) in place of blue corn flour.
Taqueria Tacos with Fish, Mango Salsa, and Tahini Coconut Sauce
Ingredients
- 1 firm, ripe mango, peeled, pitted, and diced
- 1 small firm, ripe avocado, peeled, pitted, and diced
- 1 small jalapeno pepper, seeded and minced
- 1/4 cup (60 mL) minced red onion
- 1/4 cup (60 mL) chopped cilantro
- Juice of 1 lime
- Tahini coconut sauce
- 1/2 cup (125 mL) coconut cream
- 1/4 cup (60 mL) tahini
- 1 Tbsp (15 mL) low-sodium soy sauce
- 1 1/2 cups (350 mL) blue corn flour
- 1 cup (250 mL) masa harina or finely ground polenta
- 1/2 tsp (2 mL) freshly ground black pepper
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) chili powder
- 1 1/4 cups (310 mL) warm water
- 1 Tbsp (15 mL) grapeseed oil, plus extra if needed
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 lb (454 g) ling cod or other firm white fish, skinned and bones removed
- Cilantro sprigs and lime wedges for garnish
Nutrition
Per serving:
- calories638
- protein31g
- fat29g
- saturated fat8g
- trans fat0g
- carbohydrates69g
- sugars7g
- fibre12g
- sodium676mg
Directions
01
In medium bowl, combine salsa ingredients. Gently toss together to evenly coat with lime juice. Add salt to taste, if you wish. Cover and refrigerate. Can be refrigerated overnight.
02
In blender, combine Tahini Coconut Sauce ingredients. Whirl until smooth, creamy, and pourable. Add a splash of water if mixture is too thick. Mixture will thicken as it refrigerates. Can be refrigerated for several days.
03
In large bowl, combine flour, masa harina or polenta, pepper, salt, and chili powder. Stir to blend. Stir in 1 cup (250 mL) water. Begin mixing together with your hands, adding a little more water until mixture is pliable but not sticky. Continue kneading for 1 to 2 more minutes. Add a little more water if too dry or a little more blue corn flour if too wet. Mixture should feel like playdough. Divide dough into 8 equal portions and shape each into a ball. Place on a baking sheet and cover with a damp cloth to prevent them from drying out.
04
To cook, preheat a cast iron pan, griddle, or heavy frying pan until very hot and brush with oil. While pan warms, place a sheet of parchment paper on bottom plate of tortilla press. Shape ball of dough into a patty and place on parchment paper in press. Cover with another sheet of parchment paper. Close top plate of press to flatten dough. Peel off paper and invert tortilla into hot pan.
05
Alternatively, line an 8 in (20 cm) pie or cake pan with parchment. Place ball of dough and another sheet of parchment on top. Then press 2nd parchment-lined pie or baking pan into surface to form and flatten ball into a tortilla.
06
Peel parchment from tortilla and place in hot pan. Grill on medium-high heat for about 30 seconds. Turn and repeat grilling until tortilla begins to turn lightly brown and puffs, and is no longer wet in the centre, about 1 1/2 more minutes. Place in covered dish to keep warm. Repeat oiling pan, flattening, grilling remaining tortillas, and stacking in covered dish to keep warm. Set aside.
07
In large bowl, stir seasonings for fish together. Cut fish into bite-sized pieces and gently toss with seasonings. In large frying pan, heat oil until it sizzles. Add fish and gently stir-fry until golden and cooked through, about 5 minutes. Add a splash of water if fish begins to stick. Transfer to paper towel-lined plate to drain.
08
To serve, place warm tortilla on a plate. Spoon some fish and salsa overtop. Drizzle with Tahini Coconut Sauce and serve with cilantro sprigs and lime wedges.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
