DECONSTRUCTED FISH TACOS
You’re not going to believe how delicious this is. There are a lot of steps, but the slaw and the dressing can be made ahead of time. Even the salsa can be made ahead and then add the avocado right before serving.
This is so bright, sweet, and refreshing. It's perfect for a summer dinner!
Ingredients
- 2 tablespoons canola oil
- 1/4 rice wine vinegar
- 1 tablespoon sugar
- juice of 1/2 lime
- cabbage
- 2 ripe tomatoes chopped
- 1 and 1/2 avocado, peeled and chopped rough
- juice of 1/2 a lime
- 2 tablespoons canola oil
- 1 red chili pepper diced (we used some of the seeds, adjust to your preference)
- 1/3 of a red onion chopped
- about 2 tablespoons chopped cilantro
- 1/2 cup canola oil
- juice of one orange
- juice of half a lime
- chopped cilantro
- chopped basil (I basically used all the cilantro and basil in my garden – you could use a couple of tablespoons of each)
- a big squirt of honey (raw, local is best, use what you have)
- a big pinch each of cracked pepper and kosher salt
- Lettuce, tomato and cucumber salad
- 2 trigger fish filets (You could really use any white flaky fish here)
- 1 whole, peeled pineapple sliced thick
Instructions
Combine the ingredients for the slaw, salsa, and dressing separately.
Slaw:
• 2 tablespoons canola oil
• 1/4 rice wine vinegar
• 1 tablespoon sugar
• juice of 1/2 lime
• cabbage
Tomato Avocado Salsa:
• 2 ripe tomatoes chopped
• 1 and 1/2 avocado, peeled and chopped rough
• juice of 1/2 a lime
• 2 tablespoons canola oil
• 1 red chili pepper diced (we used some of the seeds, adjust to
your preference)
• 1/3 of a red onion chopped
• about 2 tablespoons chopped cilantro
Dressing:
• 1/2 cup canola oil
• juice of one orange
• juice of half a lime
• chopped cilantro
• chopped basil (I basically used all the cilantro and basil in my garden – you could use a couple of tablespoons of each)
• a big squirt of honey (raw, local is best, use what you have)
• a big pinch each of cracked pepper and kosher salt
Preheat oven to 350, season the fish and the pineapple with salt and black peppers and squirt the juice of half a lime over everything. Cook until fish easily flakes- ours went about 9 minutes.
Plate a piece of fish and some pineapple and add some salsa, some slaw and some salad, pour dressing over the salad and a little bit over the rest of the plate.