Fish Tacos with Sal de Gusano
Fish Tacos with Sal de Gusano
Mark Bitterman
Rated 4.4 stars by 7 users
Author:
Mark Bitterman
Servings
4-6
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
For the fish:
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2 lbs rockfish
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Olive oil
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Fleur de sel
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Chili powder
For the coleslaw:
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½ head of red cabbage, thinly sliced
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2 limes, juiced
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Two 3-finger pinches of fleur de sel
For the taco sauce:
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½ cup mayo
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½ cup sour cream
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1 lime, juiced
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1 garlic clove, crushed
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Two 3-finger pinches of Sal de Gusano
For serving:
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Tortillas (we like Three Sisters!)
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Avocado, diced
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Tomato, diced
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Cotija cheese, crumbled
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Cilantro, roughly chopped
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Lime wedges
Directions
To make the fish: Preheat the oven to 375°. Place the fish on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with fleur de sel and chili powder.
To make the coleslaw: In a large bowl, mix the cabbage, lime juice and fleur de sel together. Set aside.
To make the taco sauce: In a small bowl, whisk the mayo, sour cream, lime juice, garlic, fleur de sel and Sal de Gusano together. Taste and adjust for seasoning.
To serve: Heat a few tortillas at a time in a cast iron skillet over high-heat for 30 seconds to 1 minute per side. Place a generous serving of fish in the tortilla, then top coleslaw. Add avocado, tomato and cotija. Drizzle with taco sauce, then garnish with cilantro and Sal de Gusano. Serve with lime wedges.