Cinco De Mayo Fish Tacos

Some things seem so intimidating to make on your own when they are so nicely presented at a restaurant, but don’t let that hold you back (and you can omit that cilantro if you really don’t like it)!! Think outside the box, like I did for these fish tacos! Enjoy alongside your favourite Mexican beer and Churro-style dessert for this Cinco de Mayo!

Serves 3 (3 tacos each)

Ingredients:

Fennel Coleslaw

• ½ Fennel bulb, washed and cut julienne
• ½ Small red onion, julienne
• ½ Red bell pepper, julienne
• ½ Orange bell pepper, julienne
• ½ Cup Fresh parsley, finely chopped
• 1 Tbsp Extra virgin olive oil
• 1 tsp Honey
• ½ Fresh lemon

 Spicy Red Sauce

• 2 Tbsp Grapeseed oil
• ½ Small red onion, minced
• 4 Cloves garlic, minced
• 1 Cup Cherry tomatoes, chopped
• 1 Jalapeno, seeded and minced
• 2 Tbsp Dried basil
• 1/3 Cup Fresh parsley, chopped
• Fresh ground pepper to taste

Fish Mix

• 2 Tbsp Grapeseed oil
• 8 Large shrimp
• ¾ Cup Chopped crab meat
• ½ Cup Chopped smoked salmon
• 2 Tbsp Low sodium soya sauce

• 9 corn tortillas
• Lime wedges and fresh parsley for garnish
• ½ – full avocado sliced thin

Directions:

To Prepare the Fennel Coleslaw:

1. Cut the fennel, red onion, red bell pepper and orange bell pepper into thin pieces. Toss together in a bowl with parsley.
2. Add the dressing: olive oil, lemon juice and honey and toss to coat. Leave to the side.

To Prepare the Spicy Tomato Sauce:

1. In a small pot, heat the oil over medium-high heat. Add the onion and garlic and sauté for 3-5 minutes. Add the tomatoes, jalapeno, basil, fresh parsley, ground black pepper, and about ¼ Cup of water and bring to a light boil. Lower heat and allow to simmer for 15 minutes.
2. You can leave the sauce as is (clumpy), or use a hand immersion blender if you prefer a smoother consistency.

To prepare the Fish Mix:

1. Peel and de-vein the shrimp (if you have purchased shrimp with the shell on). Allow to dry on a plate with paper towel.
2. In a small sauté pan, heat oil on medium heat. Add the shrimp and allow to cook through. If you are using large shrimp, I recommend to cut them in half or thirds in order to fit well within the shell!
3. Lower the heat to low. Chop the crab meat and smoked salmon into small pieces and add to the shrimp with soya sauce. Stir to combine.

Make your taco:

There’s no right or wrong way of how you assemble your creation! So make it your way! Add an extra small side portion of the fennel coleslaw because it’s just that great and you’ll want to get in some extra veggies!

1. Slaw + fish + tomato sauce + avocado + parsley + lime
2. Fish + slaw + avocado + tomato sauce + parsley + lime
3. Fish + slaw + tomato sauce + parsley + avocado + lime