Recipe by Damon Lee Fowler, featuring
Salt Table Savannah Summer Salt Seasoning, Chipotle Chili Powder, and Fine Himalayan Pink Salt
Fish Tacos have long been a specialty of the Mexican resorts on the Baja Peninsula, and in recent years have become a summer favorite in The United States, especially in the balmy, humid South. Savannah Summer Seasoning Salt gives them a nice southern zip.
- 1/4 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 3 limes
- 1 medium clove garlic, peeled
- 2 tablespoons chopped cilantro or oregano
- Salt Table Chipotle Chili Powder
- Salt Table Fine Himalayan Pink Salt
- 1 tablespoon olive or vegetable oil
- 1½ pounds firm, white-fleshed fish fillets such as cod, halibut, grouper, or snapper cut 1-inch thick
- Salt Table Savannah Summer Salt Blend, to taste
- 8 large flour tortillas
- 1 large, ripe tomato, cored, seeded, and diced
- 1-1½ cups shredded Romaine or Iceberg lettuce
- ½ medium Vidalia Sweet Onion, peeled and thinly sliced
- 1 medium avocado, halved, pitted, peeled, and cut into bite-sized dice
HOW TO MAKE
- To make the lime cream, blend together the mayonnaise and sour cream or yogurt. With a microplane grater, grate the zest from 1 lime into the sauce then grate half the garlic clove into it. Set aside the other half of the clove for another use. Blend in 1 tablespoon of lime juice and 1 tablespoon of cilantro or oregano. Season it to taste with chipotle powder and pink salt (if needed). Taste and adjust lime juice. Let stand 15 minutes, then taste and adjust seasonings.
- Cut remaining limes into wedges. Cut the fish into bite-sized cubes. Sprinkle it generously with about a tablespoon (or to taste) of Summer Salt and gently toss to coat. Warm the oil in a large non-stick or seasoned iron skillet or sauté pan over medium heat. Add the fish and raise heat to medium-high. Sauté, gently tossing occasionally, until the fish is just cooked through, about 3-4 minutes. Remove it from the heat.
- Meanwhile, warm a griddle or a large non-stick pan over medium-low heat. When the fish is ready, lay a tortilla on the griddle and let it get hot, turning it once (about half a minute) and remove it to serving plate. Spoon 1/8 of the fish down center and top it with tomato, lettuce, onion, and avocado. Lightly sprinkle with Summer Salt, drizzle with a spoonful of lime cream, and sprinkle on a little of the remaining chopped cilantro.
- There are two options for presenting them: you may simply leave them open-faced and let your guests roll them up themselves, or roll them first as follows: 1/4 of tortilla at the bottom over edge of filling, then fold the left side all way over. Roll the taco over on itself to fully wrap the tortilla around its filling in a neat package. Serve immediately with lime wedges on the side.