Crispy Almond Fish Tacos with Homemade Almond Tortillas by Chef Amanda Freitag Time: 60 minutes Difficulty: Medium Servings: up to 8
Ingredients Fish Tacos:
Directions Fish Tacos:
• 2 cups red cabbage, shredded finely • 3 limes, some juiced for 2 tablespoons and the rest cut into wedges • 1 teaspoons fine sea salt, divided • cup sour cream • 2 teaspoons of your favorite hot sauce • 1 pound of firm fish (mahi-mahi, cod, or grouper) • 1/2 tablespoon smoked paprika • teaspoon sea salt • 1 large egg • 1 tablespoon water • cup Blue Diamond Almond Flour® • cup cornmeal • teaspoon salt • teaspoon black pepper • cup salsa verde (jarred or homemade) • cup cilantro leaves
1. In a medium sized bowl, mix the shredded cabbage with the two tablespoons of lime juice and season with a half teaspoon of salt. Massage the lime and salt into the cabbage and let marinate and wilt while preparing the fish. 2. For the sour cream, add a sprinkle of salt and pepper, a dash of your favorite hot sauce, and a quarter teaspoon of salt and mix to combine. Reserve. 3. Combine the paprika/chili powder with 3/4 teaspoon of fine sea salt. Cut the fish into 1-inch thick finger size pieces. Sprinkle the seasoning over all of the fish. 4. In a medium bowl, crack open the egg and beat with the water. In a separate small baking dish, combine the almond flour, cornmeal, salt and pepper. Piece by piece, dip the fish fingers into the egg, shake off any excess and dredge in the flour/cornmeal mix until fully coated. Reserve on a plate. 5. Heat 2 tablespoons of vegetable oil in a medium sauté pan on medium high heat. Place the fish fingers in the pan and sear on one side without moving for 2-3 minutes. Turn and sear on all sides until the fish is cooked (7-10 minutes). Remove the fish from the pan to a clean plate to rest for 5 minutes. Almond Flour Tortillas ( optional ): 6. In a medium bowl, combine the masa, almond flour and water. Using your hands mix them very well until a solid ball of dough is formed. Wrap with plastic wrap and let set in the refrigerator for 30 minutes. 7. Divide the dough into 8 golf ball-sized balls. Using a tortilla press or rolling pin, flatten each dough ball into tortillas, 1/ 16 -of an inch thick. 8. Heat a griddle on medium high heat and cook each tortilla for one minute, flip it over, and cook for one more minute. Remove the tortillas when ready and keep them warm, wrapped in aluminum foil until ready to assemble the tacos. 9. To assemble: place tortillas into a taco holder or on a plate, add a teaspoon of salsa verde, top with the fish, then chipotle cream. Then add cabbage and cilantro to finish. Serve each taco with a lime wedge for squeezing.
• Sliced jalapenos ( optional ) • 2 tablespoons vegetable oil • Tortillas ( Almond Flour recipe included )
Almond Flour Tortillas: • 1 cup Blue Diamond Almond Flour® • 3/4 cup masa harina • 3/4 cup water
15
JULY–AUGUST 2023
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