Pink Fish Tacos
Between the forest fires, poor air quality, and the pandemic, we’ve been dealing with a lot as Californians. But as Latinx, we’ve been celebrating! It’s Latinx Heritage Month and it’s hit me a little harder with the passing of our Abuelita in January. She always used to cook with her mom growing up, and she had pages and pages of handwritten recipes she kept for us to make. Now, this sadly isn’t one of them, but it is National Taco Day and this recipe reminds me of her- it’s just missing a little shot of tequila! :) So if you're finding this savory pink fish taco recipe today, Happy National Taco Day, Happy Latinx Heritage Month, don’t forget to wear your smoke masks, and drop me a comment if you’d like to make this recipe!
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Jacky Falkenberg | October 4, 2020
prep time: 20 min
cook time: 25 min
total time: 45 min
Servings:
Ingredients:
2 cups maseca (or corn flour)
1/2 pitaya puree pack, defrosted
1 1/4 cup water
1 cup cooked cod, chopped
1 cup cooked shrimp, chopped
8 dashes whole30 teriyaki sauce (big tree farms makes a great one)
1 lime, juiced
1/2 cup red onion, chopped
1 cup arugula
1/4 cup unsweetened coconut yogurt
Few pinches smoked paprika
Instructions (please read the notes at the bottom first):
1. Place a comal or griddle on the stove and put the heat on med-high.
2. Mix the maseca, pitaya and water in a large bowl until formed into a big ball.
3. Roll the dough into balls that are two inches in diameter.
4. Flatten the balls into little tortilla shapes, either with your hands or a tortilla press.
5. Being careful not to overcrowd the griddle, heat each tortilla for 2-3 minutes and flip when the edges become opaque (before the bottom shows signs of browning).
6. While the tortillas are cooking, mix the cod, shrimp, teriyaki sauce, and lime juice in a separate bowl.
7. After the tortillas become opaque on both sides, stack them on a plate and use a linen cloth (or aluminum foil) to wrap the tortillas and keep them warm.
8. Then, assemble your tortilla by placing one on a plate, fill it with the seafood mixture and top it with a spoonful of red onion, a few sprigs of arugula, and a heaping spoonful of coconut yogurt.
9. Sprinkle a few dashes of paprika on the coconut yogurt and repeat steps 8 and 9 for the remainder of the tortillas.
10. Enjoy!
Notes:
-I opted for a dairy-free version, but you're welcome to swap the coconut yogurt with sour cream, if you prefer.
-If you opt to use your hands to make the tortillas, make sure they're pretty thin so they can be flexible enough to use as a little scoop for your food.:)
-If you don't have griddle, use the flattest pan you have.
