This recipe is a fairly new addition to our menu and a quick favourite of our guides. We serve it as a starter but it could be eaten as a main course when served at home, either made on larger tortillas or multiple. The preferred fish for this is ling cod or halibut because it holds up slightly better when cooked as little bits like this, but these tacos are still delicious with salmon.
These tacos are simple but there are several components that need assembling first so make sure you start preparing this early. With everything prepped it'll be a breeze to put together when serving time comes.
GARLIC CHIPOTLE AIOLI
1 cup mayonnaise
2 tbsp. finely chopped chives
2 garlic cloves, minced
2 tsp. fresh lime juice
1/2 tsp. chipotle powder
Salt and pepper
Whisk first 5 ingredients together, adjusting chipotle powder as desired. Season to taste with salt and pepper; chill until ready to serve.
MARK'S MEAT RUB 2 tbsp. each:
Garlic (granulated)
Onion powder
Black Pepper (ground)
Paprika
Chili powder
1 tbsp. each:
Salt
Celery salt
Sugar
Mix all ingredients together well. Set aside.
PICO DE GALLO
1 cup finely diced yellow onion
1 cup finely diced fresh tomatoes (same size as onion)
1 jalapeno, finely diced (smaller than onion and tomato)
Cilantro, washed and dried
Fresh lemon juice
Olive oil
Honey
Salt
Set diced tomato in a mesh strainer to drain off some extra liquid, lightly sprinkle salt over top. Let sit 10-15 minutes and then combine with onion in a bowl.
Add jalapeno to taste depending on how much spice you like.
Coarsely chop cilantro and add desired amount to other ingredients.
Start with about 1 tbsp. each lemon juice, olive oil, and honey. Add salt to taste. Stir gently and make adjustments as needed to jalapeno, cilantro, lemon juice, honey, and/or salt. This recipe is all to taste so make sure you are tasting it often until it is perfect.
ASSEMBLY
Flour or corn tortillas (always warm your corn tortillas first or else...yikes)
Garlic chipotle aioli
Thinly shredded cabbage
Pico de gallo
Ling cod or halibut
Mark's meat rub
Sesame oil
Lime, cut into 6 wedges
Lightly seasoned peanuts, coarsely chopped
Cilantro, washed/dried and stems removed
Large non-stick frying pan
Baking tray with a cooling rack on top lined with 2 layers of paper towel
Cut fish into pieces approximately 1/2" thick and 1" long. Spread out in a single layer on a tray and season generously with the meat rub. Stir gently, season once more, and stir again to make sure every piece has seasoning on it.
Preheat oven to 200°F.
Get all of your components out and ready to assemble (If you have a squeeze bottle, fill it with the aioli so you can create a zig-zag pattern on the tortilla). The next parts happen very quickly so make sure you are ready!
Add enough sesame oil to the pan until it just covers the bottom and heat it on medium-high. When the sesame oil is nice and hot, add just enough fish to cook in a single, even layer. It should sizzle when it hits the pan.
When the fish is cooked about half way through and only just barely starting to brown, flip it very gently to cook the other side. Don't mess with it too much or it will fall apart. Transfer to the paper towel on the tray and put in the warm oven.
This is either when you cook the next batch or assemble the tacos.
On top of the tortilla drizzle or spread the aioli. Make one line, just off-centre, with the cabbage and another line right beside it with the Pico. Place a lime wedge at the edge of the plate. Take out your fish and put it right down the middle on top of the cabbage and Pico and top with a sprinkle of peanuts and a cilantro leaf. Serve while fish is still warm.