Fish Tacos with Pan Roasted Corn Salsa & Pickled Jicama

This week I have been highlighting the seasonal produce of Spring with asparagus. Today I am moving to another one of my favorite produce which has now starting appearing at the markets in abundance – corn. Sure, all throughout the year I eat corn using either canned corn or defrosted corn, but there is nothing like the fresh corn right off the ears.

I went to Mexico for some inspiration to create these tacos with a pan roasted salsa. This salsa is a little departure from traditional salsas in that I pureed it instead of leaving the vegetables whole and chunky.

Before we get to putting together the tacos, we have to prepare all the stuff that’s going to go inside.

 

Yield: approximately 3/4 cup
Prep Time: 8 minutes
Cook Time (Finishing Time): 5 minutes
Ingredients:

• 1 tablespoon olive oil
• 1 ear of corn
• 2 scallions
• 1/2 red jalapeno
• 1/4 cup cilantro
• 1/4 cup papaya puree
• 1/4 cup water
• 1/4 teaspoon salt

Using a sharp knife, remove the corn kernels from the cob.
In a skillet, heat oil. Add corn and saute for 5 minutes on medium heat.
Chop cilantro, scallions and jalapeno.
Combine all ingredients in a blender of food processor and puree.

Prep Time: 5-8 minutes
Cook Time (Finishing Time): 2 hours
Yield: Serves 8
Ingredients:

• 1/2 jicama
• 1/2 red jalapeno
• 1 1/2 cups white vinegar
• 4 tablespoons sugar
• 2 teaspoons salt

Thinly slice the jicama and jalapeno.
In a bowl, stir the sugar and the salt into the vinegar.
Add jicama and jalapeno. Cover and leave in the refrigerator for at least 2 hours.

Yield: Serves 6
Prep Time: 5 minutes
Cook Time: 6 minutes
Ingredients:

• 2 8 oz. Mahi Mahi fish fillets
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 cup all purpose flour
• oil, for deep frying

Cut fish into 2″ pieces. Sprinkle fish pieces with cumin, oregano and salt. Toss well. Add flour and toss well to coat all the fish pieces with the flour.
Heat enough oil in a deep skillet for deep frying. Add fish pieces and fry for 5 minutes, until crispy.

Serves 4
Ingredients:

• 8 Corn Tortillas
• Pan Roasted Corn Salsa
• Pickled Jicama
• Queso Fresco
• Chopped Cilantro

In a dry skillet, heat the corn tortillas 1-2 minutes on each side until warmed through and slightly browned.
Spread a little salsa on top. Add fish and jicama. Garnish with the queso fresco and cilantro.

Notes:
If you like it extra spicy, you can add more of the salsa on top.
I used red jalapeno, but you can just as easily use green jalapeno.

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…linking to Simple & In Season hosted by Elizabeth

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Chef Mireille