July 20, 2010

Tacos cu peste/ Fish tacos



(Please scroll down for English version)

Am mancat prima data Tacos cu peste cu putin timp in urma, la restaurantul unde lucrez, si mi-au placut foarte mult. Apoi am aflat prin "pelegrinarile" mele pe Canalul de gatit la televizor ca taco-urile cu peste sunt foarte populare in California in special. Originare din Baja California, Mexico, s-au raspandit in Statele Unite, si se compun in principal din varza tocata sau salata verde, peste, prajit sau pe gratar, si pico de gallo, din rosii, ceapa si jalapeno.
Acum, fiecare are propria reteta de tacos, si mi-a venit ideea sa le incerc si eu. Cu o reteta improvizata, au iesit excelente, sigur o sa mai fac si alta data.

Ingrediente (pentru 4 tacos):

4 tortillas (lipii mexicane)
2 fileuri de peste potrivite (eu am folosit Tilapia, dar se poate folosi si alt peste, de preferat unul care se tine intreg pe gratar)
sare, piper si ulei de masline
1 cana varza rosie tocata

Pentru salsa:
1 mango, curatat de coaja si taiat cubulete
1/3 cana ananas, taiat cubulete (proaspat daca se poate)
1 rosie, fara seminte, taiata cubulete
3 cepe verzi, tocate
1/4 cana frunze de coriandru tocate
1/2 ardei iute, jalapenos (optional, daca va place iute)
sare, piper
zeama de la 1/2 lamaie verde
2 linguri otet de orez (se poate inlocui cu mai multa zeama de lamaie verde)

Se amesteca toate ingredientele. Se poate pastra la frigider pana a doua zi.

Pentru sosul de avocado:

1 avocado
1/2 cana(100 ml) kefir
2 linguri pline cu smantana
sare, zeama de la 1/2 lamaie verde
1 varf de cutit cayenne pepper (boia iute)
1 varf de cutit chimion macinat

Eu am folosit kefir pentru ca asta am avut in frigider, se poate inlocui cu iaurt mai moale.
Avocado se taie pe jumatate pe lungime, se roteste putin si se desprinde in 2 bucati, din care una va avea samburele inauntru. Se infige putin lama cutitului in sambure si se roteste putin, ca sa iasa usor. Cu varful cutitului se cresteaza miezul avocado-ului in lung, apoi de-a latul, si cu o lingura se scoate miezul. Va iesi gata tocat. Se pune in blender sau in robotul de bucatarie impreuna cu restul ingredientelor pana cand rezulta o crema si se potriveste de sare.

Pestele se da cu sare, piper si ulei de masline, si se pune pe gratar (sau pe plita), incins in prealabil. Eu am folosit o mica tavita facuta din folie de aluminiu cu marginile indoite, pe care am pus-o pe gratar.
Se tine cateva minute pe fiecare parte, pana cand se rumeneste.
Se taie felii lungi.

Pentru asamblare, se incalzesc tortillas pe gratar (20-30 secunde), se aseaza varza tocata, pestele, salsa si apoi sosul de avocado. Se serveste cu lime si se mananca cu mana :)
Pofta buna!




I had fish tacos for the first time, few months ago, at the restaurant where I work, and I liked it a lot. I found out after that the fish tacos are very popular in California. Originated in Baja California, Mexico, they spread out in the United States, and they consist of shredded cabbage or lettuce, fried or grilled fish, pico de gallo, with tomatoes, onions and jalapeno.

Now, everybody has their own recipe for fish tacos, so I wanted to try it too. I improvised, and it turned out delicious, for sure I'll make it again.

For this recipe I used tilapia, which I like for it's mild flavor, but it can be substituted with salmon or halibut.

Ingredients (for 4 tacos):
4 tortillas
2 fish files
salt, pepper and olive oil
1 cup shredded red cabbage

For the salsa:

1 mango, peeled and chopped
1/2 cup chopped fresh pineapple
1 tomato, seeded and chopped
3 green onions, chopped
1/4 cup chopped cilantro
1/2 jalapeno, chopped (optional)
salt, pepper
juice from 1 lime
2 tbsp rice vinegar (it can be substituted with more lime juice, after taste)

Mix all the ingredients. It can be kept in the fridge for next day.

For the avocado sauce:

1 avocado, seeded and chopped
1/2 cup kefir
2 tbsp sour cream
salt and juice from 1/2 lime
pinch of cayenne pepper
pinch of ground cumin

Kefir is a yogurt relative, so it can be substituted with plain yogurt.
Place all the ingredients in the blender or food processor until smooth.

Salt and pepper the fish, and drizzle with olive oil. Place on preheated grill. I used a little tray made out of aluminum foil and place on top of the grill.
Grill for 4-5 minutes on each side, until starts browning a little. Remove and cut in strips.

To assemble the tacos, warm the tortilla on the grill for 20-30 seconds, place shredded cabbage, fish, salsa and avocado sauce. No need for utensils:) Enjoy!


2 comments:

adriana said...

I had taco with Miha yesterday and I must say is the best I have ever head!Mmm,so juicy and sweet and sour...and fishy -perfect combination.You have an A today Miha!Good job!What's next?

Mihaela said...

Multumesc Adriana, acum trebuie sa testam si inghetata :)

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