Fish Tacos with Sal de Gusano
Fish Tacos with Sal de Gusano
Mark Bitterman
4-6
20 minutes
10 minutes
Ingredients
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2 lbs rockfish
Olive oil
Fleur de sel
Chili powder
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½ head of red cabbage, thinly sliced
2 limes, juiced
Two 3-finger pinches of fleur de sel
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½ cup mayo
½ cup sour cream
1 lime, juiced
1 garlic clove, crushed
Two 3-finger pinches of Sal de Gusano
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Tortillas (we like Three Sisters!)
Avocado, diced
Tomato, diced
Cotija cheese, crumbled
Cilantro, roughly chopped
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.