Fish tacos have become the hot new item on restaurant menus. Most kids adore tacos, and fish is less recognizable when it’s seasoned, flaked and hidden under other ingredients like shredded lettuce or fruit salsa. If you have canned chipotle chilies en adobe, a finely chopped chili and some adobe sauce makes a smoky addition to the marinade.
1 small onion, halved and thinly sliced (optional)
1 lb (500 g) white fish fillets (such as sole, cod or char) or salmon
1/4 cup (60 mL) canola or olive oil, plus extra for cooking
2 tbsp (30 mL) lime or lemon juice
1-2 tbsp (15-30 mL) chili powder
1 tsp (5 mL) cumin
salt and pepper
1 pkg (12 pieces) taco shells or small flour tortillas
1 kiwi, finely chopped
1/2 cup (125 mL) mango, finely chopped
1/2 cup (125 mL) pineapple, finely chopped
1/4 cup (60 mL) purple onion, finely chopped (optional)
2 tbsp (30 mL) cilantro, finely chopped (optional)
1 tbsp (15 mL) lime juice
1. Put the onions in the bottom of a medium baking dish and top with the fish fillets, canola oil, lime juice, chili powder, cumin, salt and pepper. Cover and set aside for 30 minutes, or refrigerate for an hour or two.
2. Heat a drizzle of oil in a large skillet set over medium-high heat. Add the fish fillets and cook for about 3 minutes on one side, then flip and cook for another 2 minutes, or until just cooked through. Set aside on a plate or keep warm in a 200°F oven.
3. Add a little more oil and sauté the onions, if you’re using them, until soft and starting to turn golden. Set aside in a separate bowl, or add to the fish.
4. To make the salsa, combine the fruit, onion, cilantro and lime juice in a medium bowl; gently toss to combine and refrigerate until needed.
5. To serve tacos, flake the fish with a fork and load taco shells or soft flour tortillas with some fish, and onions, and top with fruit salsa.
Printed with permission from The Best of Chef at Home by Michael Smith.