Fish Tacos were on my mind. I had to get them onto a plate as soon as possible.
Because Mexican ingredients aren’t readily available in India, I improvised but got the flavour just right. The spice and tang of this salad is lingering on my palate the morning after. Need I say more?
- 10 jalapeño
- 3 tbsp vinegar or use the preserve in which jalapeño is stored in a bottle
- 4 green peppers
- 4 cloves garlic
- 1 tablespoon oil
- 1 cup orange juice
- 1½ cups chicken broth (or use one soup cube with water)
- ½ cup light beer
- ½ cup fresh cilantro, chopped
- 350 gms fish (I used Sole fish here)
- 1 tbsp yellow mustard
- 1/2 cabbage
- 1 cup sweet corn
- 1 diced tomato
- 1 diced avocado
- 1/2 cup chickpea or black beans
- Salt, sugar, cumin
- Step one: Blend jalapeño, 1 tsp salt and sugar each, pinch of cumin and 2 garlic cloves and keep aside.
- Step 2: Smoke green peppers on a flame until blackened and blend into a paste. Add the garlic and pepper paste in oil on medium heat. Add on spoon of the jalapeño sauce. Saute for 1-2 minutes, stirring constantly to prevent burning. Smells will be yummy.
- Step 3: Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add raw fish; reduce heat to medium-low. Simmer for 15-20 minutes. Shred the fish with two forks. Make sure the sauce has substantially reduced.
- Step 4: Meanwhile, keep the jalapeño sauce left in the pan over low heat. Whisk in the mustard and cook the sauce until it reduces by about half.
- Step 5: Chop ingredients for salad cabbage, tomatoes, avocado and add beans/chickpeas and corn. Wait until the fish is cool and add into the salad. Top with the reduced jalapeño sauce.
Notes: Serve with tacos or with Nachos as a snack! Part of the recipe from http://pinchofyum.com/spicy-chipotle-shredded-chicken.