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By Areli Biggers

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Sun Dried Tomato Fish Tacos with Avocado Mash & Chipotle Salsa

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Putting it all together, place fresh arugula in a midium bowl, add lime salt and pepper, mix together an set aside. 
  7. 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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