Fish Tacos

RECIPE

These crispy fish tacos from The Waste Not, Want Not Cookbook by Cinda Chavish use organic corn chips to coat the fillets. Top with fresh salsa for a spicy, light meal.

Serves 4

1 cup organic yellow or blue corn chips
1 tablespoon all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chili powder or smoked paprika
1 pound boneless, skinless white fish fillets (halibut, pickerel, sole)
1/4 cup canola oil, for frying

Salsa:
1 clove garlic
1 fresh jalapeño chile, seeded and quartered
2 tablespoons chopped fresh cilantro
2 ripe Roma tomatoes, seeded and chopped
1/4 cup chopped white or red onion
1 tablespoon fresh lime juice

Warm corn tortillas
Shredded romaine lettuce or cabbage coleslaw mix

Whirl the chips in a food processor until ground to fine crumbs. Add the flour, cumin and chili powder, and pulse to combine. Place the coating on a plate.

Roll the fish in the corn chip crumbs. Set aside on a plate.

In a nonstick sauté pan over high, heat the oil, and when the oil is very hot, add the fish. Cook quickly, 2 minutes per side, until the fish is crisp. Use tongs to turn the fish to keep the coating intact. Set the cooked fish on a paper-towel-lined plate.

Rinse out the food processor and dry with a paper towel. Place the garlic and jalapeño in the food processor and pulse until finely chopped. Add the cilantro, and pulse to combine. Add the tomatoes, onion and lime juice, and whirl for 1 to 2 seconds to combine. Place the salsa in a bowl and set aside to allow flavours to meld (you can make this in advance and refrigerate it).

To serve, break the fried fish into chunks and wrap up in warm corn tortillas with the salsa and shredded lettuce.

Photo and recipe courtesy of TouchWood Editions.