Thursday, May 12, 2016

Recipe of the Week: Fish Tacos with Kiwi Salsa

I know what you are thinking....yet another fish taco recipe.  Ah...but this one is different!  A few weeks ago, Brian and I had dinner at the 74th Street Alehouse and on their menu, cod fish tacos with Kiwi Salsa.  To be specific...... Alaskan cod coated in pale ale batter, pan fried and placed in a warmed flour tortilla with spicy kiwi salsa, cilantro marinated cabbage and lime mayo.

If you can't make it to Seattle, then just simply make it!


Fish Tacos with Kiwi Salsa


2 ripe kiwi, peeled and diced into small pieces
2 green onions, chopped 
1 fresh jalapeno chili, seeds and ribs removed and diced into small pieces
1 bunch fresh cilantro, chopped (about 1/4 cup) - save a few leaves as garnish
1/2 small head cabbage (red or green) finely sliced
1 yellow or red pepper, thinly sliced
juice of 2 limes, divided
juice from 1/2 orange
1-2 dashes Tabasco sauce
1 tablespoon red wine vinegar
3 tablespoons olive oil
salt and pepper
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt, 1/4 teaspoon black pepper
6 oz. New Belgium Fat Tire Beer
2 tablespoons mayonnaise
vegetable oil for frying
1 1/2 pound skinless cod, rinsed and cut into 2 by 4 inch pieces
taco size flour or corn tortillas


Mix the kiwi, green onion, jalapeno, cilantro, cabbage and yellow/red pepper in a mixing bowl.  

In a jar with a lid mix the juice from 1 lime, orange juice, Tabasco sauce, red wine vinegar and oil together. Shake for 30 seconds until well mixed.  Season with salt and pepper.  Pour dressing over cabbage mixture and toss well.  Set aside for at least 30 minutes.

In a medium mixing bowl, combine flour, baking powder, salt, pepper, egg and beer,  Mix well.

For the lime mayonnaise sauce, combine the juice of one lime and 2 tablespoons mayonnaise. Season with salt and pepper. Set aside.

Preheat oven to 200F.  In a 6-8 quart pot, heat 2 tablespoons oil to 375 over medium heat.

Using a paper towel, dry each piece of fish before coating in beer batter.  Cook fish in hot oil, turning and holding down under the oil, if necessary until a deep golden brown, about 7 minutes.  Drain on a rack and sprinkle with salt.  Keep cooked pieces in the oven warm until all pieces are cooked.

To assemble: place one piece of cod in a warmed tortilla and top with kiwi salsa and a drizzle of the lime mayonnaise.

Recipe is a mixture of a fish taco recipe from Jamie Oliver and a Kiwi Salsa from PCC and a fish taco batter from Epicurious