AQUA’s Fish Tacos

We're in the kitchen with Chef Franco Paterno from AQUA at the Providence Marriott making AQUA's Fish Tacos.

We’re in the kitchen with Chef Franco Paterno from AQUA at the Providence Marriott making AQUA’s Fish Tacos.

INGREDIENTS:

  • Mahi mahi (or other firm white fish) 1.5 – 2pounds
  • Vegetable oil – 2 ounces
  • Taco seasoning blend – 2 T
  • White corn tortillas 6″ – 18 each
  • Green cabbage, shredded – 3 cups
  • Green scallion – 3 T
  • Citrus vinaigrette – 1/4 cup
  • Chipotle creme – 1/4 cup
  • Lime wedges – 18 each
  • Fresh jalapeno rings, thinly sliced – 36 each
  • Pickled red onion – 1/2 cup
  • Pico de gallo – 1 cup
  • Cilantro leaves – 1/2 cup

STEPS:

  1. Cut mahi into 1.5-2 oz logs about 3″ long, coat with oil and add seasoning.
  2. Place fish on hot grill, wait 2-3 min, turn. cook fully (approx 4-5 minutes)
  3. In a mixing bowl, mix the cabbage, scallion, vinaigrette, salt and pepper. mix well.
  4. On a flat top griddle, warm the corn tortilla about 20-30 seconds on each side. place 3 per order on large serving plate
  5. To assemble the taco…place a forkfull of slaw on tortilla, top with cooked fish. drizzle about a teaspoon of chipotle crema on fish, finish with a pinch of cilantro leaves
  6. Garnish with pico de gallo, jalapeno slices, and pickled red onions.

Seasoning mix

  • Chili powder, 2T
  • Ground coriander 1/2 T
  • Cumin 1/4 T
  • Kosher salt 1/2 T
  • Black pepper 1/4 T
  • Mix all ingredients well
  • Chipotle crema
  • Sour cream 1/2 cup
  • Mayonnaise 2 T
  • Lime juice – 1 lime
  • Chipotle in adobo sauce, chopped – 1 each
  • Salt – pinch

Blend all ingredients in a food processor until well blended

Citrus Vinaigrette

  • Cider vinegar – 1/4 cup
  • Lemon juice – 2 each
  • Lime juice – 2 each
  • Vegetable oil – 1/4 cup
  • Agave – 1T
  • Salt and pepper – to taste
  • Combine all ingredients in a mixing bowl
  • Pickled red onion
  • Red wine vinegar – 1 cup
  • Sugar – 3/4 cup
  • Kosher salt- 1/2 T
  • Red onions, sliced 1/4″ lengthwise – 2 large onions

In saucepan combine vinegar, sugar, salt, and eat until sugar is dissolved. Pour warmed vinegar mixture over red onions, refrigerate until cold.

Pico De Gallo

  • Fresh tomato, cored, seeded and diced – 1/2 cup
  • White onion, diced – 1/4 cup
  • Jalapeno, minced – 1 T
  • Cilantro, rough chop – 1 T
  • Lime juice – 1 tsp
  • Kosher salt – to taste

In a mixing bowl combine the tomato, onion, jalapeno, cilantro and lime juice. season to taste with salt.

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