Taste Restaurant, Café & Events Featured Recipe Summer 2006

Summer Grilled Fish Tacos
with Lemon Coleslaw and Tender Spinach

Makes 8 servings


Ingredients

For the fish tacos:

  • 1 package plain Indian papadoms (or tortillas)
  • 1 1/2 cups organic spinach chiffonade
  • 1 1/2 cups lemon coleslaw (see recipe below)
  • 1 bunch cleaned cilantro
  • 1–1 1/2 pounds St. Jude albacore or your favorite fish, grilled and sliced
  • 1 package daikon sprouts
  • 4 ounces vanilla curry oil (optional, see recipe below)
  • 1 lime cut into 8 pieces (optional)


For the coleslaw:

  • 1/2 cup mayonnaise (homemade preferable)
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons good quality extra virgin olive oil
  • 2 tablespoons sugar
  • 1 tablespoon champagne vinegar (or white wine vinegar)
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon cracked black pepper
  • 1 pound local green cabbage, shredded
  • 1/2 red bell pepper, fine julienne
  • 1/2 yellow bell pepper, fine julienne
  • 1/4 medium red onion, fine julienne
  • 1 carrot, peeled and shredded
  • 2 tablespoons fresh parsley, chopped
  • 1–1 1/2 teaspoons lemon zest, grated


For the vanilla curry oil:

  • 2 tablespoons Madras curry powder
  • 1 cup olive oil
  • 1 vanilla bean

Lemon Coleslaw

In a large bowl, whisk together the first 11 ingredients. Refrigerate dressing until chilled (about 1 hour or overnight). Toss vegetables, herbs and lemon zest well. Add the dressing to the vegetables and combine. Refrigerate 1 hour and serve.

Vanilla Curry Oil

Combine the Madras curry powder with 2 tablespoons water to form a paste. Add 1 cup olive oil and agitate. Leave the mixture out at room temperature for 2–3 days, agitating occasionally. Allow the oil and solids to fully separate and pour off all the oil eliminating any residue. Add the seeds of 1 split vanilla bean. Store in an airtight container, refrigerated or at room temperature, for up to 1 month. Store in a squeeze bottle for easier application. Makes 1 cup.

Preparing the Fish Tacos:

Open the package of papadoms. On a hot grill, cook each papadom separately, constantly turning it over as it browns and puffs up. This will make the papadom pliable. While still hot, mould each papadom into a taco shape with your hands. Reserve until ready to use. Shells can be made up to one day in advance but are best right away.

Mix the coleslaw and spinach together or layer them separately in a papadom shell. Add some cilantro leaves and the sliced fish. Place daikon sprouts on top. Drizzle each taco with the optional vanilla curry oil and/or lime juice. Enjoy!

Recipe by Danielle Custer, General Manager, Taste

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