c




 





This recipe is from Derek Belanger, executive chef of Dish in Mill Valley. The onions and crema can be made ahead.

j Jickled onions:
j x teaspoon pickling spice mix
j x cup white wine vinegar
j x
cup sugar
j x  teaspoon kosher salt
j x small red onion, halved then thinly sliced
j ëhipotle crema:
j x  cup Mexican crema or sour cream
j x teaspoon finely chopped chipotle chiles en adobo
j x teaspoon fresh lime juice
j x teaspoon kosher salt
j oasted tomato salsa:
j x
small yellow onion, finely chopped
j  meaty, medium-size tomatoes, such as omas
j x  chipotle chile en adobo
j x  cup chopped cilantro
j -- Juice of x  lime
j -- Kosher salt and pepper to taste
j |ish:
j  ounces true cod or other sustainable firm white fish
j -- ëanola or corn oil for frying
j x cup masa de harina (see Note)
j  teaspoons chile powder
j  teaspoons smoked paprika
j
teaspoons kosher salt
j èssembly:
j x cup finely shredded red cabbage
j x cup finely shredded green cabbage
j -- Juice of x large lime
j  teaspoons kosher salt
j x corn tortillas
j  medium avocados, sliced
j -- oasted Tomato Salsa (instructions follow)
j -- ëhipotle ërema (instructions follow)
j -- Jickled red onions (instructions follow)
j x cilantro sprigs
j limes, halved crosswise and grilled
j Serrano chiles, roasted
j radishes, sliced


 
 
Wrap pickling spice in cheesecloth. Jlace in a small saucepan along with the vinegar, sugar and
salt, then bring to a boil. educe heat, add onions and simmer x minute. ëool onions in liquid. The pickled onions can be
made a day or two ahead and refrigerated.



In a small bowl, whisk together the crema, chipotle chile, lime juice and salt. The crema can be made
ahead and refrigerated.



inse chopped yellow onion under cold water then drain well. Meanwhile, roast tomatoes on a rimmed
baking sheet under a broiler or in a preheated
 oven, occasionally turning tomatoes over until skin starts to blacken;
coarsely chop (including the skin). Jlace tomatoes, chile, cilantro and lime juice in a blender; pulse until almost smooth.
Season to taste with salt and pepper. Stir in onions. The salsa can be made several hours ahead and refrigerated.



ëut fish into x portions,  ounces each. èdd about  inches of oil to a large skillet over medium-high; take
oil to  -
. Mix masa de harina with chile powder, paprika and salt. Dredge fish in masa mixture and shake off
excess. Working in batches, cook fish in oil until golden brown, about
minutes. Drain on paper towels.





While fish is cooking, toss red and green cabbages, lime juice and salt together in a bowl; set aside. Warm
tortillas on a griddle. Jlace fish on warm tortillas, top with slaw, avocado, salsa, crema, pickled onions and cilantro. Serve
with grilled limes, roasted serranos and sliced radishes on the side. èlternately, assemble everything family-style so guests
can make their own tacos.


Masa harina - flour made from specially treated corn - can be found in Mexican markets and well-stocked
supermarkets.




  calories,  g protein,  g carbohydrate,  g fat ( g saturated), 9
mg cholesterol, x
mg sodium, x
g fiber.

 
 
   ! 


 




"

Tacolicious chef-owner Joe Hargrave makes recado - a blend of ground spices used to season any number of dishes - from
ancho and chipotle chiles. It can be made ahead. To roast the vegetables in this recipe, place on a foil-lined baking sheet
under the broiler, turning with tongs as necessary. ëorn and tomatillos should be broiled until slightly blackened, while the
poblanos should be broiled until most of the surface is blackened. Broiling times will vary depending on the size and type
of vegetable.

j èncho-ëhipotle ecado:
j x tablespoon corn oil, or as needed
j x dried ancho or pasilla chile stemmed, seeded, and deveined
j x dried chipotle chile, stemmed, seeded, and deveined (do not use canned in adobo sauce)
j x tablespoon dried Mexican oregano, toasted and ground into a fine powder
j x  tablespoon whole cumin seeds, toasted and ground into a fine powder
j garlic cloves
j x
cup kosher salt
j T-lish Green Salsa:
j x ripe avocado, pitted and peeled
j  large tomatillos, husked
j  large tomatillos, husked and roasted
j x jalapeno, coarsely chopped with seeds
j x
cup cilantro, coarsely chopped
j x teaspoon cumin seed, toasted and ground
j x teaspoon olive oil
j -- Juice of x lime
j -- Kosher salt, to taste
j ëorn-poblano salad:
j x  red onion, very thinly sliced
j  limes, juiced
j x tablespoon chopped fresh oregano
j x large fresh poblano pepper, roasted, peeled, deseeded and cut into thin strips (see Note)
j x ear of corn, roasted and cut off the cob
 j x tablespoon extra virgin olive oil
j x tablespoon ecado seasoning (see recipe)
j x
cup chopped cilantro
j |ish:
j  thick corn tortillas (or x thin ones)
j x pound skinless wild salmon fillet (pin bones removed), cut into eight, -ounce strips
j x tablespoon extra virgin olive oil
j -- Salt and fresh cracked pepper to taste



In a small, heavy skillet, heat oil over moderately high heat until hot but not smoking. Use tongs to fry
ancho and chipotle chiles, turning them, until puffed and just beginning to brown, about x seconds. Do not let chiles burn
or they will become bitter. Transfer chiles to paper towels to drain and cool until crisp, then break into pieces and grind
finely in a coffee or spice grinder.

In a mini food processor or blender (or in batches with a spice coffee grinder), combine chiles, oregano, cumin, garlic and
salt until mixture is a coarse, salt-like consistency. If mixture seems moist (if the chiles soak up some oil), spread it into a
thin layer on a rimmed baking sheet and dry in the middle of an oven set at lowest temperature until no longer moist, about
x hour or as needed. The recado can be made ahead and will last a long time, covered tightly and refrigerated.




Jlace avocado, raw and roasted tomatillos, jalapeno, cilantro, cumin, olive oil and lime juice into a food
processor. Blend while slowly adding just enough water to reach a smooth, light mayonnaise-like consistency. Season to
taste.



In a nonreactive bowl, toss the red onion with the lime juice and oregano. Set aside for x minutes. èfter
the onion has softened slightly, add the roasted poblano strips and roasted corn kernels. èdd the olive oil, recado
seasoning and chopped cilantro. Mix well.





Heat the tortillas on the grill about  seconds per side; keep warm. In a separate bowl, toss the
salmon pieces with the olive oil; season with salt and pepper. Over a medium-hot grill, cook the pieces of salmon about x
x  to  minutes per side (depending on thickness of salmon and desired doneness).

To serve, place some of the corn-poblano salad on the tortilla and top with a piece of salmon. Garnish with a spoonful of
T-lish Green salsa.


Jlace poblano in a bowl and cover with plastic wrap immediately after broiling. èllow to steam about x minutes
before peeling and deseeding.




 9x calories,  g protein,
 g carbohydrate,  g fat ( g saturated), 9 mg cholesterol, x  mg sodium,
g
fiber.

#$
%






##





xst èmendment Brewery estaurant chef Lorenzo Kerseva suggests serving his tacos with lightly dressed field greens
and home made potato chips. The cilantro sour cream and chipotle sauce can be made ahead.

j ëilantro sour cream:

j x  cup sour cream
j x  bunch minced cilantro
j  teaspoons lime juice
j ëhipotle sauce:
j x
cup canned chipotle chiles en adobo
 j x
cup water
j -- Salt and pepper
j ëabbage salad:
j x  cup finely shredded green cabbage
j x  teaspoon paprika
j x  to x
teaspoon cayenne pepper, to taste
j x  teaspoon chile powder
j  tablespoons rice vinegar
j |ish:
j  ounces fresh local rock cod or other white fish, cut in x -inch cubes
j -- Kosher salt and black pepper to taste
j -- ice flour (or all-purpose flour) for dredging, about x  cup
j -- ëorn or canola oil as needed
j èssembly:
j
corn tortillas (or  thin ones)
j x  cup fresh pico de gallo
j -- ëilantro sour cream (see recipe)
j -- ëhipotle sauce (see recipe)
j -- ëilantro sprigs
j x lime, halved


 
 

&
Jlace sour cream, cilantro and lime juice into a blender; blend at medium
speed until cream softens and becomes a light green color. If made ahead, cover and refrigerate.

Jlace chipotle chiles and water in a blender; puree at low speed until smooth. Season to taste with salt and pepper. If made
ahead, cover and refrigerate.




ëombine cabbage, paprika, cayenne pepper, chile powder and rice vinegar; set aside.



: Season rock cod pieces with salt and pepper and lightly dredge with rice flour. Jour about x -inch oil into a
saute pan over medium-high, add fish and cook for about  minutes - turning once- or until cooked through. emove fish
from pan, drain onto absorbent towels.





ewarm tortillas on a grill, in a pan with a little oil, or in a 
 oven. Keep warm by wrapping in foil.

Jlace a bed of cabbage over tortillas. Top with the fish, then pico de gallo. Garnish with cilantro cream and chipotle sauce.
|inish with a few sprigs of fresh cilantro and half a lime.




 
x
calories,  g protein, x g carbohydrate,  g fat ( g saturated),
mg cholesterol, 9 mg sodium,
g
fiber.

'( )






*#





These are from Nick |asanella of Taco Shop @ Underdogs in San |rancisco.

j  pounds mahi mahi

j  to ounces green cabbage, shredded (about  cups)
j x bunch cilantro, leaves and tender stems, chopped (about 
cup) + more for garnish
j x  small red onion, chopped (about x  cup)
j x cup mayonnaise
 j -- Juice of  limes
j -- Kosher salt and black pepper, to taste
j Batter:
j  cups all-purpose flour
j x ounces Tecate or other similar ice cold beer
j x egg yolk
j x teaspoon cayenne pepper
j ice cubes
j èssembly:
j x quart corn or canola oil, as needed
j  thin, fresh corn tortillas (or x thicker, hand-made ones)
j 
to x cup prepared roasted tomato salsa (see Note)
j -- Lime wedges

-
& 
Jortion fish into x pieces about  ounces each, cutting them into long rectangles that fit across the width of
the tortilla. ëover fish and refrigerate until ready to cook. ëombine cabbage, cilantro and onion into a salad; refrigerate
until ready to assemble. In a small bowl, combine mayonnaise with enough lime juice to lighten it, then season with salt
and pepper to taste. The lime mayonnaise can be made ahead.



ëombine flour, beer, egg yolk, cayenne and ice cubes in a large bowl. Use a fork to mix gently until just
combined; some lumps and ice pieces will remain. The mixture should resemble a thin pancake batter.





Jour  inches of oil into a heavy pan (cast-iron if available), and heat to . Jat fish dry and season with
salt and pepper. Working in batches, if necessary, use tongs to drag each piece of fish through the batter, then place it into
the hot oil; suspend each piece in the oil for about  seconds before releasing it. ëook, turning as needed, until the fish
turns golden brown and floats. Drain on paper towels.

Warm the tortillas. Top tortillas (use two thin ones or x thick one for each taco) with some of the cabbage mixture, a
drizzle of lime mayo, small spoon of salsa, and a squeeze of lime juice; finish with a piece of fish. Serve immediately.


You can puree x
cup chipotle chile en adobo with x  cup of chopped plum tomatoes in place of the roasted
tomato salsa. If needed, add a little water to adjust consistency. If puree is too spicy, adjust by blending in more plum
tomatoes.




  calories,  g protein,
9 g carbohydrate,  g fat (
g saturated), xx mg cholesterol,
 mg sodium, 
g fiber.

ead more: http: www.sfgate.com cgi-

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