Preparation time:
- 60mins
Specialty:
- Vegan
- Dairy-free
- Gluten-free
After moving to USA, we discovered that Mexican Tacos are a popular food option, something that we rarely ate in our home countries. We have tried some amazing tacos while here in California and enjoyed the variety and the rich flavors of the Mexican cuisine. One thing that has intrigued us is the amount of flavor and filling that can fit in such a small tortilla. We also noticed the amount of colors that is melded together as it is eaten. That is when we decided to undertake this enormous task: cooking a variety of complementing flavors and building a soft-shell tortilla tacos that tastes amazing and is super healthy! We hope we have done it justice!
Ingredients:
Corn Tortillas:
- 1.5 Cups of Organic Masa Harina
- Sea Salt
- Extra-virgin Olive Oil
- Boiling Water
Halibut Fillet:
- 300g Halibut Fillets or White Fish Fillets (for 2 people)
- 1/2 Lime
- Extra-virgin Olive Oil
- 2 Teaspoons Cumin Seeds
- Freshly Ground Black Pepper
- Cayenne Pepper
- Sea Salt
Pan-fried Vegetables:
- 1 Spring Onion
- 1/4 Green Cabbage
- 3 Carrots
- Extra-virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper (optional)
Mango Chutney:
- 1 Mango
- 1 Teaspoon of Raw Coconut Sugar
- Half Glass of Water
- Ginger (thumb-size piece)
- Half Lime
- 1 Teaspoon of Corn Starch
Extra Seasoning:
- 1 Avocado
- Freshly Ground Black Pepper
- Extra-virgin Olive Oil
- Sea Salt
- Fresh Cilantro
Instructions:
- This recipe consists of 4 different preparations that I have decided to divide in 4 different paragraphs to make the process easy to follow. Every preparation is easy and quick!
Corn Tortillas:
- Mix together masa harina and sea salt in a large bowl.
- Add extra-virgin olive oil and boiling water.
- Mix the dough together with a spoon until all the water gets absorbed and it's consistent.
- From the dough, start creating balls the size of a ping pong ball.
- Let them rest in the large bowl for 20 minutes covered by a kitchen towel or a plastic wrap.
- In order to flatten the dough, you can use a press or if you don't have it - like us - place the ball between 2 sheets of parchment paper and press down on the sides of a pan/casserole.
- Pre-heat a non-stick pan over medium-high heat and cook the tortillas for 1-2 minutes per each side until they become golden-ish/brown roasted.
Halibut Fillets:
- Marinate the halibut fillets for 15-20 minutes with extra-virgin olive oil, sea salt, freshly ground black pepper, cayenne pepper, cumin seeds and the juice of half a lime.
- Pan-fry the halibut fillets with their juice in a pre-heated pan for 8-10 minutes (depending on the size of the fillets).
- Break the fillets with a fork.
- Let it rest for 5 minutes.
Pan-fried Vegetables:
- Chop the spring onion and simmer it with extra-virgin olive oil.
- Finely slice the carrots and the green cabbage and add them to the pan with the spring onion and the extra-virgin olive oil. Panfry the vegetables until they become golden. Adjust salt to taste and season with freshly ground black pepper.
Mango Chutney:
- Dice the mango pulp and pour it into a saucepan. Add half a glass of boiling water and a thumb-size of freshly grated ginger, 1 teaspoon of coconut sugar and the juice of half a lime.
- Cook at medium heat for 5-7 minutes.
- Melt a teaspoon of corn starch with a tablespoon of warm water. Mix it together to remove clumps.
- Add the white corn starch liquid to the saucepan and mix all together until the chutney becomes thicker and turn off the fire.
- Let it rest for a couple of minutes until it cools down.
- Slice 1 avocado and season it with sea salt, extra-virgin olive oil and freshly ground black pepper.
- Assemble all the ingredients: Add some halibut on top of the tortillas, some pan-fried vegetables and some avocado slices. Season with the mango chutney and some chopped cilantro.