Bella San Luci Contest Winning Recipe

Bella San Luci Contest Winning Recipe

Sun Dried Tomato Fish Tacos with Avocado Mash & Chipotle Salsa

This recipe was the first prize winner in the 2019 Bella San Luci Recipe Contest
Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

Ingredients for the Chipotle Salsa

  • 2 tablespoons Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs roughly chopped
  • 2 tablespoons chipotle in adobo roughly chopped
  • 2 tablespoons raw honey
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped white onion
  • 2 tablespoons fresh chopped cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • teaspoon garlic powder

Ingredients for the Avocado Mash

  • 2 large ripe avocados cut lengthwise and pit discarded
  • 2 tablespoons Bella Sun Luci Julienne cut Sun Dried Tomatoes in Olive Oil with Italian Herbs roughly chopped
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • teaspoon garlic powder

Ingredients for the Fish Tacos

  • 1 lb. Cod fillet 4 fillets
  • 2 tablespoons Bella Sun Luci Julienne cut Sun dried tomatoes in olive oil with Italian herbs roughly chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil from the sun dried tomatoes divided
  • 8 corn tortillas

Ingredients for the Garnish

  • 3 bacon strips cooked and crumbled
  • 2 cups arugula
  • 1 tablespoon lime
  • 1 pinch salt
  • 1 pinch freshly ground pepper

Instructions
 

  • For the Chipotle Salsa, in a medium bowl mix well the first four Ingredients, add the rest and stir until well combined. Refrigerate until ready to use. 
  • For the Avocado Mash, remove avocados from the skin with a spoon scooping them into a medium bowl. Mash with a fork until smooth. Add the rest of the ingredients and mix together well. Refrigerate until ready to use. 
  • For the Fish Tacos, pat dry cod fish with a paper towel, bring it into a large mixing bowl and season with sun dried tomatoes, salt, pepper and garlic powder and let it rest 5 minutes. 
  • Heat a skillet on medium high and add oil from sun dried tomatoes. Cook fish for 4 minutes each side or until flakes easily with a fork. Cut fillets in half and add sun dried tomatoes from the skillet on top. 
  • Using tongs, heat or char tortillas directly on a stove top open flame for gas stoves or in a hot skillet with an electric stove. 
  • Putting it all together, place fresh arugula in a medium bowl, add lime salt and pepper, mix together an set aside. 
  • Assemble tacos by scooping a tablespoon of avocado mash into a charred tortilla. Add a piece of cod fish and sun dried tomatoes; then add fresh arugula salad and top with chipotle salsa and crumbled bacon. 

Notes

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