Tuesday, October 2, 2007

Fish Taco Condiments

Developed to go with fish tacos (see 'Mexican Flavours')

Pickled Cabbage
Couldn’t be easier and adds so much to fish tacos.

¼ head white cabbage, sliced into very thin strips
2 radishes, sliced very thin
½ teaspoon sea or kosher salt
3 teaspoons cider vinegar
1 teaspoon lime juice

1) Mix everything together and allow to sit at room temperature for 1-6 hours. Stir occasionally. Serve with fish tacos.

Pickled Onions

2 tablespoons lime juice
1 teaspoon table sugar
½ teaspoon sea or kosher salt
½ medium onion, red or yellow, peeled, halved and sliced very thin

1) Mix the first three ingredients together and swirl around until the salt and sugar dissolve (mostly). Pour over onions, toss and allow to sit at room temp for 1-6 hours. Serve with fish tacos.

Cilantro Cream Sauce
Adding another layer of flavor to the tacos…

¼ cup sour cream or crème fresh
2 tablespoons mayonnaise
1 tablespoon milk
½ small bunch fresh cilantro (koriander), roughly chopped
1 teaspoon lime juice
Pinch of salt

1) Place everything into a small food processor or blender and process until smooth. Store in a jar or air-tight container in the refrigerator until ready to use-- up to two days. Drizzle over fish tacos.

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