An explosion of flavor awaits you with a flavor profile that contains light flaky Cod, Tapatío, pineapple, mint, Chili powder and the ever elusive ManRub Jalapeño Whip seasoning.
2 lbs cod
1 teaspoon Tapatío seasoning
1 1/2 teaspoon chili powder
1/2 fresh pineapple
1/4 cup freshly chopped mint
1 tablespoon of chopped red onion
Dash of sea salt
1 teaspoon turbinado/raw sugar
1 lime (juice)
1 tablespoon vegetable oil
Flour or corn tortillas
Let's Get Started
Season raw fish with a light dusting of chili powder, Tapatío and ManRub Jalapeño Whip.
Cook the fish until it is light and flaky. You can do this in a skillet,a sous vide, or in the oven. For this recipe we used the sous vide.
Specifically, cooking fish using the water bath technique cooks it evenly, though most fillets vary greatly in size and thickness.
If you are using a sous vide heat water to 135 degrees. Place seasoned fish into bags, vacuum seal and cook for 30 minutes.
If you prefer an oven or skillet, cook on low heat until the fish consistency is flaky and golden brown. While your fish fillets are cooking you can prepare the rest of the ingredients.
Take a full pineapple and using a sharp knife remove the top And cut the pineapple in half. Remove the core of the pineapple with a knife or a core remover. Heat your grill to approximately 200°. place the pineapple onto the grill until it is warm and has achieved grill markings.
Remove from grill and using the knife cut away the rest of the skin. Cut the pineapple into cubes and place into a bowl. Add mint, red onion, sugar, a dash of chili powder, juice from one lime and a dash of sea salt. Mix well and set to the side.
Cut your avocado in half lengthwise and remove the pit. Cut put halves of the avocado into strips, to later be placed on the tortilla.
If you cook your fish in an oven or sous vide, remove and place to the side. Heat a skillet with virgin olive oil and heat until the olive oil begins to shimmer. Place fillets into the skillet and see her on 30 seconds each side. Place the fillets onto a plate or cutting board and cut into thin fingers.
Heat your tortillas on the grill or in the microwave. Place two tortillas on each serving plate.
Add desired amount of sour cream, fingers of fish, avocado strips and finally the pineapple mint salsa.
Recipe makes enough for 4-6 servings. Enjoy with your favorite beverage.
Get What You Need
✓Keto ✓Paleo ✓Plant Based ✓No Peanuts ✓No GMO ✓No MSG