Tarakihi

Tacos with Endive and Watercress Coleslaw
and Chipotle Sauce

Tarakihi Fried Taco

Tarakihi Fried Taco

Serves 4-6

Chipotle Sauce:

  • 1 C mayonnaise
  • 2 chipotle peppers, canned in adobo sauce
  • 2 green onions, chopped
  • 2 T rice vinegar, seasoned
  • ¼ C extra virgin olive oil
  • Salt, to taste

Method for sauce:

Combine first 5 ingredients and puree in blender until smooth. Add salt to taste.

Slaw:

  • 1 bunch watercress, chopped (reserve a few stocks for garnish)
  • 1 stalk belgium endive, sliced on diagonal
  • 3 large radishes, julienned
  • 2-3 T of prepared Chipotle sauce

Method:

Combine vegetables and dress with Chipotle sauce. Slaw should be dressed just before assembly as it will become soggy.

Fish:

  • 1 C all-purpose flour
  • 1 C corn meal, fine ground
  • ½ tsp salt + ¼ tsp salt
  • 1 T ancho chili pepper
  • 1 ½ C milk
  • 2 lb Tarakihi fillets, skin off
  • Canola Oil, 1 bottle
  • 12 corn tortillas, taco sized about 6-8” diameter
  • 2-3 limes, quartered

Method:

Mix together flour, corn meal, ancho pepper and ½ tsp salt and place in medium sized bowl. Place milk and ¼ tsp salt in a separate medium sized bowl. Cut fillets into 1 1/2 inch strips. Soak in milk. Then dredge in bowl with dry ingredients until fully coated. Place on plate while finishing coating rest of fish. Take a large frying pan and fill with 1 – 1 ½ inches of canola oil. Heat until oil reaches 375F. Place fish sticks in oil about 4 at a time. Do not crowd. Fry about 4 minutes until they float. Turn them if they are not submerged in the oil and cook until golden brown. Place on wire rack which has a cookie sheet underneath to capture excess oil. Keep warm until rest of fish is cooked.

Assembly:

Heat tortillas on dry hot skillet on both sides until warmed. Place fish stick in middle of tortilla and drizzle a little of the Chipotle sauce on top of fish. Then place coleslaw on top of fish. Garnish with lime and serve.

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