Tuesday, January 28, 2014

((recipe)) Paiche Fish Tacos with Cilantro Lime Sauce




Paiche ((pronounced pie-chay)) is a newly available  species fish that is exclusively sold at Whole Foods here in the U.S. and I was so excited to get to experiment with it this past weekend! We decided to make fish tacos, since it's a mild flavored fish. It was super easy to prepare and the best part? It isn't super fishy, so our home didn't smell fishy the rest of the evening ;) This recipe serves at least 4 and was very quick to pull together. 

What you'll need:
1 lb of paiche
pico ingrendients
cilantro lime sauce ingredients
chili powder and cumin
corn tortillas
red cabbage
sides ((I went with black beans))

Step one ((prepare cilantro lime sauce))
6 oz of greek yogurt
6 oz of olive oil mayo
handful of cilantro
juice of one lime
half tablespoon of olive oil
half of an avocado
Blend ingredients food processor. The longer you have to prep this one and let sit in the fridge, the better! 

Step two ((prepare the pico de gallo))
quarter of red onion
two large roma tomatoes
cilantro
half jalepeno
juice of half of lime
pinch of salt
Chop tomatoes, onion, cilantro, jalepeno. Juice lime, add salt, and gently stir.

Step three ((prepare the Paiche))
1. Heat up about a tablespoon of oil in skillet over medium-high heat
2. Rub both sides of fish with salt, cumin and chili powder
3. Place in skillet and cook for about 4 minutes on each side until cooked all the way through (opaque)

Step four ((while the fish is cooking, prepare the black beans))
one clove of garlic, chopped
two tablespoons of diced red onion
chopped cilantro to taste
1/2 teaspoon of cumin
can of black beans (get the good kind from the international aisle!)
Mix well and heat up in small pot until onions are tender.

Step five ((assembly))
Heat up corn tortillas in microwave or on stovetop
Spread cilantro lime sauce onto tortilla
Add cabbage and pico, then the fish. 

Serving suggestions and tips:
1. Best served with cilantro lime rice and black beans
2. Optional: top with jalepeno and monterrey jack cheese
3. Because there are so many of the same flavors throughout this plate, I chopped garlic, onion, cilantro, and jalepeno at the beginning so that I could divvy it up without having to stop and chop more. 
4. Serve with little wedges of lime for extra flavor. 
5. Watch out for bones!



Want another way to prepare this fish? Try the lime roasted paiche with sweet potatoes

love.
This post is sponsored by Whole Foods because I am a part of their Whole Foods Ambassador Blogger Program. I was not compensated for this post, but did receive a few items free of charge. Consider yourself disclosed ;) 

6 comments:

  1. looks amaaaaazing! gotta save and try it out :) xo

    ReplyDelete
  2. Nice recipe I think art of cooking is not something everyone has the equal grip over. Personal Chefs conduct an in depth assessment of each clients’ food preferences not only from a standpoint of what and how they like to eat

    ReplyDelete
  3. I Love such a lot your web site and recipes, I think, if you do something then must do them without hesitation. It is built up the self-confidence and you can start a better carrier. They may also oversee food preparation workers in fast food.For information CLICK HERE


    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete

comments are fun. leave one if it's nice.