Sun Dried Tomato Fish Tacos with Avocado Mash & Chipotle Salsa
Overview
This is a fresh delicious light take on an all-time favorite and you'll be once again transported south of the border. We suggest you use our new Sun Dried Tomato Chipotle Sweet and Smokey Topper & Sauce in this dish for an added dimension. Buen provecho!
Ingredients
For the Chipotle Salsa:
- 2 tablespoons Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs, roughly chopped
- 2 tablespoons chipotle in adobo roughly chopped
- 2 tablespoons raw honey
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped white onion
- 2 tablespoons fresh chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
For the Avocado Mash:
- 2 large ripe avocados cut lengthwise and pit discarded
- 2 tablespoons Bella Sun Luci Julienne cut Sun Dried Tomatoes in Olive Oil with Italian Herbs, roughly chopped
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon fresy ground pepper
- ⅛ teaspoon garlic powder
For the Fish Tacos:
- 1 lb. Cod fillet (4 fillets)
- 2 tablespoons Bella Sun Luci Julienne cut Sun dried tomatoes in olive oil with Italian herbs roughly chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil from the sun dried tomatoes divided
- 8 corn tortillas
Garnish:
- 3 bacon strips cooked and crumbled
- 2 cups arugula
- 1 tablespoon lime
- 1 pinch salt
- 1 pinch freshly ground pepper
Directions
- For the Chipotle Salsa, in a medium bowl mix well the first four Ingredients, add the rest and stir until well combined. Refrigerate until ready to use.
- For the Avocado Mash, remove avocados from the skin with a spoon scooping them into a medium bowl. Mash with a fork until smooth. Add the rest of the ingredients and mix together well. Refrigerate until ready to use.
- For the Fish Tacos, pat dry cod fish with a paper towel, bring it into a large mixing bowl and season with sun dried tomatoes, salt, pepper and garlic powder and let it rest 5 minutes.
- Heat a skillet on medium high and add oil from sun dried tomatoes. Cook fish for 4 minutes each side or until flakes easily with a fork. Cut fillets in half and add sun dried tomatoes from the skillet on top.
- Using tongs, heat or char tortillas directly on a stove top open flame for gas stoves or in a hot skillet with an electric stove.
- Putting it all together, place fresh arugula in a midium bowl, add lime salt and pepper, mix together an set aside.
- Assemble tacos by scooping a tablespoon of avocado mash into a charred tortilla. Add a piece of cod fish and sun dried tomatoes; then add fresh arugula salad and top with chipotle salsa and crumbled bacon.
Serves 4
Prep time 15 minutes
Cooking time 20 minutes.
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