Minced Pickerel or Minced Whitefish Fish Tacos
1lb minced pickerel or 1lb minced whitefish
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)
1 thinly sliced red onion
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema or mayonnaise
Warmed corn tortillas (toasted for a few minutes)
Prepare all of the dishes for the taco and then sauté fish in a bit of olive oil 3 -4 minutes. Season with salt & pepper as desired. Assemble tacos and enjoy!
Summer Salsa Mexicana (served with toasted tortillas)
Makes about 2 cups
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
This recipe is variation on Karen's Pickerel Fillet Fish Tacos. Experiment with these ingredients to get the taste you love! For more ideas for your taco adventures, visit KarenFood, the blog!