Sous vide Fish (see below)
6 corn or wheat tortillas
Avocado cream (see below)
mango salsa (see below)
Avocado cream (see below)
Pickled cabbage (see below)
To assemble:
Warm tortillas on a hot skillet.
Run a smear of avocado cream down the middle.
Top with mango salsa, cabbage and fish!
Souse vide fish:
1 ahi steak
1 mahi mahi steak
1 c avocado oil
Place fish and 1/2 of the oil in separate bags.
Souse vide at 132 F for 15 minutes (ahi) and 20 min (mahi mahi)
Remove from bags and cut into chunks
Mango salsa:
1 mango, diced
1 shallot, minced
10 grape tomato, diced
juice of 1/2 lime
1/4 c cilantro, chopped fine
1/4 t oregano, dried
1/2 t epazote, dried
1/8 t cumin
1 t chipotle powder
1/2 t salt
Avocado cream:
2 avocado
1/2 C sour cream
juice of 1/2 lime
1/2 t chipotle powder
1 clove garlic, microwave for 10 seconds
1/4 c cilantro
Process until smooth.
Quick pickle cabbage:
2 T avocado oil
1 small onion, diced
8 napa cabbage leaves
1 t epazote
2 T mezcal
1 T red wine vinegar
1 T malt vinegar
1/2 t salt
Sauté onion in oil until translucent.
Add cabbage, epazote and mezcal, sauté until almost dry.
Remove from heat, add vinegars and salt.
Sounds like Sunday supper someday……
LikeLike
I want some!!! ☺☺
Sabrina || http://www.OrganicIsBeautiful.com
LikeLike