FISH TACOS IN A BLUE CORN CRUST WITH FRESH TOMATO SALSA

Use the food processor to whirl up this easy coating for your favorite fish fillets and you’ll be dining in no time. You can even use the food processor for the simple salsa. From The Guy Can’t Cook, by Cinda Chavich (Whitecap).

1 cup (250 ml) blue corn chips (or substitute regular yellow corn chips)

1/4  teaspoon (1 ml) cumin

1/4 teaspoon (1 ml) chipotle  chile powder or smoked paprika

2 tablespoons (25 ml) flour

4-6 boneless and skinless white fish fillets, cut into fingers or strips (I’m partial to pickerel but sole works well)

1/4 cup (50 ml) canola oil for frying

Salsa:

1 clove garlic, peeled

1 jalapeno pepper, seeds removed and quartered

2 tablespoons  (25 ml) chopped cilantro

2 ripe roma tomatoes, seeded and chopped

1/4 cup (50 ml) chopped white onion

1 tablespoon (15 ml) lime juice

warm corn tortillas

shredded romaine lettuce

guacamole

Whirl the chips in the food processor until ground to fine crumbs. Add the cumin, chili powder and flour, and pulse to combine. Place the coating on a plate.

Roll the fish in the corn chip crumbs. Set aside on a plate.

Heat the oil in a nonstick sauté pan over high heat and when the oil is very hot, add the fish. Cook quickly, 2 minutes per side, until the fish is crisp. Use tongs to turn the fish to keep the coating intact. Set the cooked fish on a paper-towel-lined plate and place in a warm oven.

Meanwhile, rinse out the food processor and dry with a paper towel. Place the garlic and jalapeno in the processor and pulse until finely minced. Add the cilantro, and pulse to combine. Add the tomatoes, chopped onion and lime juice and whirl for a second or two to combine. Place the salsa in a bowl and set aside to allow flavors to meld (you can make this in advance and refrigerate it).

To serve, break the fried fish into chunks and wrap up in warm corn tortillas with salsa and shredded lettuce (or cabbage slaw, see recipe below). Serves 4.

CABBAGE SLAW
The tacos I ate in Scottsdale were served open face, with a pile of simple cabbage slaw. This is my version.

2 cups finely shredded green cabbage

4 radishes, quartered and thinly sliced

1 green onion, minced

1 tablespoon chopped cilantro

¼ teaspoon sea salt

juice of one small lime (about 1 teaspoon)

In a bowl, combine the cabbage, radish, green onion and cilantro. Add the salt and lime juice and toss to combine well. Set aside at room temperature for 15 minutes while you fry the fish (the salt and lime will slightly wilt the slaw.) Pile slaw and salsa on corn tortillas, then top with fried fish and guacamole. Roll and eat.

©Cinda Chavich 2008

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