Source: The National Mango Board
The food truck craze is driving the surge in popularity of Korean flavors. From L.A. to New York, mobile vendors are dispensing Korean tacos—a craveable street food hybrid of barbequed meats and spicy kimchi enclosed in a Mexican-style tortilla. Here, fish takes on the characteristic sweet-hot-sour flavors and juicy mangoes go into the salsa topping.
2 lb. halibut or mahi mahi
1/2 cup sesame oil
3 tsp. fresh lime juice
5 tsp. Korean chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tbsp. Gochujang red bean paste
1 1/2 tsp. minced garlic
1 tsp. kosher salt
Pinch ground black pepper
Pico de Gallo:
3 med. onions, diced
1 1/2 tomatoes, diced
2 jalapeño peppers, diced
1 avocado, diced
4 cups Napa cabbage, finely shredded
1 1/2 cups prepared red or tomatillo salsa
1 large very ripe mango, peeled, seeded and chopped
12 small corn tortillas, 6-in. diameter
Fresh kimchi, for garnish
- Place fish in hotel pan. In bowl, combine sesame oil, lime juice, Korean chili powder, cumin, coriander, red bean paste, garlic, salt and pepper; mix well to create a marinade. Pour over fish and marinate overnight or for at least 2 to 3 hr.
- For Pico de Gallo, combine onion, tomato, jalapeños, avocado and cabbage. Season with salt, pepper and fresh lime juice, to taste.
- For Mango Salsa, puree mango and mix with salsa.
- Per order, broil about 2 to 2½ oz. of marinated fish inside a foil packet with a little olive oil, butter and lemon wedges until cooked through. Serve in tortillas with Pico de Gallo and Mango Salsa.