By Yanni www.fishermansbelly.com
(6 rolled tacos)
1 pound wahoo fillets, cut into 6 finger strips (the length of the corn tortilla)
6 corn tortillas
1/2 cup of grape seed oil (vegetable oil)
Table salt
Cracked black pepper
Mexican Creme Sauce
4 tablespoons sour cream
4 tablespoons mayonnaise
1/2 lime juiced
2 garlic cloves mashed into paste
Pinch of kosher salt
Pico De Gallo
2 tomatoes, 1/2-in diced
1/2 medium red onion, 1/2-in diced
1 bundle cilantro, chopped
1 jalapeno roasted and charred then fine diced
1 cup fresh pineapple, 1/2-in cubed
1 1/2 limes juiced
Pinch of kosher salt and pepper
Start Making The Wahoo Fish Taco Recipe
1. First start off by making the Mexican creme by mixing the sour cream, mayonnaise, crushed garlic and lime juice along with a pinch of salt and pepper. Refrigerate until needed.
2. Make the pico de gallo by mixing the tomatoes, red onions, cilantro, roasted jalapeno, pineapple and lime juice. Mix and then refrigerate until needed.
3. Start heating the corn tortillas by placing them on an open flame on the stove top. Heat and barely char both sides. If you don’t have a gas flame, warm the tortillas in a microwave.
2. Start heating a half cup of oil in a frying pan, I use a cast iron pan for even cooking/frying (http://amzn.to/2os4ZwC).
3. Season all the wahoo strips with salt. Now place a finger length strip of wahoo into a tortilla and roll. Placed the final rolled seam down into the frying pan. Repeat for all 6 tacos.
4. Fry the wahoo tacos until golden brown on all sides. Then place the tacos in a platter lined with a paper towel. Immediately add a pinch of salt on top of the tacos.
5. Now serve in a separate platter by first laying down the tacos, then adding the Mexican creme and finally adding the pico de gallo on top of that. Enjoy your wahoo taco recipe!!
