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SERVINGS: 2
PREP: 30 min
TOTAL: 40 min
Gabe Pellerin
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What’s more flavourful and satisfying than fish tacos? They’re full of fresh ingredients, an array of toppings and delicious sauce. There’s a pretty standard formula for fish tacos, which extends to the toppings on them. We however have strayed a little bit from the traditional route to include different seasonal vegetables, and to add a unique twist to the classic fish taco. Our spring fish taco recipe with jalapeno sauce is simple, yet incredibly delicious. Even non-fish lovers are sure to be won over by this recipe. 

FISH:

While we sometimes love a real complex dish, we’re also firm believers that recipes should not have to be so difficult. We’re not always opposed to short cuts, which in this case is why we recommend the use of frozen breaded fish. They’re easy, and honestly, don’t knock them, they’re delicious. If frozen fish is not your cup of tea and you want to go full homemade and make your own breaded fish, go for it! Recipes are made to be adjusted to your taste, and we recommend doing whatever your heart (and taste buds) desire. 

TOPPINGS:

The toppings we’ve chosen for this recipe is where it gets interesting. We’ve strayed slightly away from the classic toppings, to make these tacos different and season fresh. Our recipe calls for the use of asparagus and beans, which add such a unique and delicious flavour, as well as some green.

Another vegetable we’ve added as a topping is corn. We really recommend grilling the corn as it brings out more of a rich taste. This step is optional though, corn is delicious either grilled or straight out of a can. 

While we’ve added some different toppings, we’re still big believers in the idea that slaw and fish tacos are a duo that shouldn’t be disregarded. Our slaw is a mixture of cabbage and carrots tossed with some vinegar, oil, sugar, and salt. 

SAUCE:

This recipe calls for two different sauces, the first is a homemade crema sauce with a sour cream base. It’s pretty simple, we just mix lemon juice, sour cream, and garlic and voila, you have an extremely simple yet yummy sauce. 

The most special thing about this recipe however is the Smoke Show Jalapeno Hot Sauce we’ve included. It’s a crowd pleasing mild hot sauce, It adds a nice smoky and spicy element to the recipe. When mixed with the crema sauce we’ve put in this recipe, the fish tacos are elevated to another level. 

 

Ingredients


  • 4 pieces Jane’s Panko Breaded Fillet of Sole
  • 3 asparagus
  • 1 radish
  • 2 tortillas
  • 1 cup green beans
  • 1/2 cup corn
  • 1/2 cup sour cream
  • 1 lemon
  • 1 garlic clove
  • 3-4 tbs Smoke Show Hot Sauce
  • 1 cup of shredded carrot and cabbage
  • 2 tbs cider vinegar
  • 2 tbs sugar

Steps


  1. Preheat oven to 425°.
  2. Cook the breaded sole for 20 minutes in the oven.
  3. Mix the sour cream with some black pepper, the juice of half a lemon and the garlic.
  4. Bring a pot of salted water to a boil.
  5. Cook the asparagus and green beans for about 2 minutes.
  6. Drain.
  7. Cut into pieces or in half.
  8. Thinly slice the radish.
  9. Grill the corn to add extra flavour (optional)
  10. Mix the coleslaw with the cider vinegar, the sugar, salt and some vegetable oil.
  11. Heat up the tortillas in the oven for 2 minutes.
  12. Assemble the taco with the sour cream, the vegetables, coleslaw and the breaded fish fillets.
  13. Add some Smoke Show hot sauce on everything and enjoy.