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killer fish tacos

August 13, 2008

I had some frozen salmon that had been languishing in the deepfreeze for many months.  This was just the recipe, from Lisa Ahier at Tofino’s SoBo.  Thanks to Dinner with Julie for the inspiration. 

I have to say, we had some serious spicy/sweet combinations going on here and it was SO TASTY.  The flavours were amazing, from a simply prepared, beautiful dish.

Killer Fish Tacos

16 tostadas
1 lb wild salmon fillet, medium diced (I also cooked two organic chicken breasts from Heritage Farms for the kids, who turn their noses up at fish.  I did the same thing with the chicken and used two fry pans).
1 small can of chipotle chiles
1 cup red onion small diced
1/2 cup olive oil
1 tbsp salt

Dice the red onion and puree the chipotles.  (I added a few canned tomatoes because the chipotles were very spicy). 

Dice the fish into 1-inch pieces.

Pat fish dry and season with salt. Heat oil in skillet. Add the onions and saute them for 1 minute; add the fish and fry for about 3 minutes until just cooked. Add the chipotle chiles, stir for 1 more minute and remove from heat.

Pile taco shells with fish mixture, then top with fruit salsa.  (I bought Charra’s tostados instead of taco shells.  Because El Paso taco shells are gross and tasteless.  Is there a Mexican or Spanish grocery store in Edmonton?  Anyone?).

Serve immediately.


Fresh Fruit Salsa

1 cup kiwi fruit, small diced
1 cup pineapple, small diced
1 cup mango, small diced
handful of BC blueberries
1 avocados small diced
1/2 cup cilantro, chopped
juice of 1 lime

Prepare the fruit salsa by dicing the ingredients small, but not tiny.  Combine the fruit, avocado, lime juice and cilantro.  Make just before serving so the avocado doesn’t go brown.

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