Fish Tacos with a Smoky Paprika and Tomato Salsa Recipe

Fish Tacos with a Smoky Paprika and Tomato Salsa picture

Summary

Servings4Cuisine
CourseMain Ingredient

Ingredients

 Olive oil3 Tablespoon
 Sea bass fillets16 Ounce (Skin On, Four 4 Ounce Each Pieces)
 Prosciutto slice4
 Chopped mozzarella1 Cup (16 tbs)
 Cherry tomatoes8 , finely chopped
 Scallions4 , finely chopped
 Romaine lettuce1 , finely chopped
 Corn tortillas4
 Tomatoes2
 Garlic2 Clove (10 gm) (Unpeeled)
 Red onion1 , cut in half (Unpeeled)
 Smoked paprika1⁄2 Teaspoon
 Lime1⁄2 , juiced
 Olive oil2 Tablespoon
 Honey1⁄2 Tablespoon
 Ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 533 Calories from Fat 266

% Daily Value*

Total Fat 30 g46%

Saturated Fat 8.3 g41.6%

Trans Fat 0 g

Cholesterol 73.3 mg

Sodium 616.9 mg25.7%

Total Carbohydrates 32 g10.6%

Dietary Fiber 4.6 g18.5%

Sugars 8.2 g

Protein 35 g69.3%

Vitamin A 148.9% Vitamin C 61.9%

Calcium 25.5% Iron 14.6%

*Based on a 2000 Calorie diet

Directions

1 To make the salsa, heat a skillet over high heat until smoking hot. Add the tomatoes, garlic and onion and char on all sides 5 to 6 minutes until they are blackened and tender. Remove the skillet from the heat. Once cool enough to handle, skin the onion and garlic. Put the tomatoes, garlic, onion, paprika, lime juice, oil and honey into a food processor, season with a good pinch of salt and pepper and blend until lovely and smooth. Pour the salsa back into the skillet over medium heat, bring to a slow boil, then reduce the heat to low and simmer, stirring occasionally, 15 minutes. This lets all the flavors develop.

2 Heat 2 tablespoons of the oil in a large skillet over medium heat and add the fish, skin side down. Cook 2 minutes, then flip the fillets over, turn off the heat and leave 2 minutes longer to finish cooking.

3 Meanwhile, heat the remaining tablespoon of oil in a small skillet over medium heat and add the prosciutto, if using. Fry really quickly, just 10 to 20 seconds, until the ham is lovely and crisp. Stir continuously so it doesn’t burn.

4 Flake the fish into a large mixing bowl with the salsa, prosciutto, mozzarella, cherry tomatoes, scallions and romaine lettuce. Toss everything together and divide onto the the four tortillas. Roll each into a cone shape and serve.

The recipe is excerpted from the book Mighty Spice, written by John Gregory-Smith. For more information please visit his website www.johngregorysmith.com
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