For the longest time I have been avoiding fish tacos. Why? I really don't know, for me tacos was filled with ground beef, and there was no need to change that. Wrong! By adding seafood to tacos a new world of possibilities openes up.
Tacos are easy to make, basically you need some greens, protein and salsa. This time I opted for poached Petrale sole filets and smoked shrimps.
This is my version:
- 2 petrale filets, poached
- 4-6 small tortilla, heated
- 6 smoked shrimps, I found smoked chipotle shrimps in my local Whole Foods Market
- a few handful greens or Napa cabbage, finely chopped
- 2 grilled corn ears, and cut of the cob
- 10 cherry tomatoes, cut in half
- mango/habanero salsa
- lemon pepper
- white wine, enough to cover the skillet with about 1 cm
Make the guacamole and salsa.
Make sure there are no bones in the filets. Season them with salt and lemon pepper. Add white wine to a skillet and bring it to a slow simmer, put the fillets in the pan and poach it until its white and opaque, about 4-5 minutes. You can use more spices in the poaching liquid, but I wanted the delicate flavor of the fish to shine through.
Heat the tortilla and assemble the tacos and serve with a slaw, salsa and guacamole.