Local Fish Tacos
Omni Hotels & Resorts
Fish tacos may have originated on the Baja coast, but they are now a popular option at many taquerias and mainstream concepts. This Asian-accented version is appearing on the poolside menu at Omni Hotels & Resorts all summer long, with each property featuring locally-caught fish.
Ingredients
Sweet summer heat sauce
2 cups coconut milk
1/2 cup coconut powder
1/4 cup Asian chili sauce
1/2 teaspoon Sriracha
1 cup diced pineapple
1 teaspoon togarashi
1 tablespoon yuzu juice
1 tablespoon basil chiffonade
1 cup sour cream
Fish filling
2 corn tortillas
1/2 cup firm-fleshed local white fish, cooked
1/2 cup cabbage slaw
2 tbsp. sweet summer heat sauce (recipe follows)
2 lime wedges
3 cilantro sprigs
½ avocado, sliced
Steps
1. For sweet summer heat sauce: In large bowl, mix coconut milk, coconut powder, chili sauce, Sriracha, diced pineapple, togarashi, yuzu juice, basil chiffonade and sour cream.
2. In separate bowl, mix just enough sweet summer heat sauce with cabbage slaw to coat.
3. To serve, char tortillas slightly on grill and place in taco holder. Fill taco shells with fish. Top with dressed slaw and garnish with cilantro sprigs, avocado and lime wedge.
Photo courtesy of Avocados From Mexico