June 12, 2014
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special taco recipe. These tacos are perfect for a healthy and quick dinner. You can make many of the components ahead of time and keep them in the refrigerator for an easy assembly during a busy weeknight. Tilapia is not only easy to find at any grocery store, but fish is a nutritious substitute for other taco fillings.
Click here for more Dish with Diane: Chef Inspired Healthy with Richard Sandoval. Or click here to watch the video.
Ingredients
For the Al Pastor Sauce
- 2 cloves garlic
- 4 fluid ounces orange juice
- 3 1/2 fluid ounces distilled white vinegar
- 1/2 Tablespoon sea salt
- 1/4 Teaspoon granulated sugar
- Pinch of nutmeg
- Pinch of allspice
- 1 1/2 Ounce achiote paste
- Pinch of dried oregano
For the Jicama and Mango Salad
- 1 package dried mango, dried
- 1/2 Cup diced jicama
- 3 Tablespoons diced pineapple
- 3 Tablespoons diced red bell pepper
- 1 Tablespoon chopped cilantro
- Sea salt, to taste
- 2 1/2 fluid ounces lime juice
- 1 Teaspoon honey
For the Pickled Red Onions
- 6 Ounces red onion, thinly sliced and washed
- 1 Tablespoon granulated sugar
- Pinch of sea salt
- 4 fluid ounces distilled red vinegar
For the Tacos
- 4 Ounces Tilapia
- 1/2 fluid ounces of the Al Pastor Sauce
- 2 leaves of Boston lettuce
- 1/2 Ounce pickled red onions
- 4 Ounces jicama and mango salad
- 1/4 fluid ounces lime juice
- 1 Teaspoon honey
Directions
For the Al Pastor Sauce
Put all the ingredients into a blender and puree completely.
For the Jicama and Mango Salad
Mix everything well and refrigerate for 24 hours before serving.
For the Pickled Red Onions
Mix the onions the salt and sugar and let sit at 1 hour at room temperature. Wash thoroughly. Pour red wine vinegar over the onions and let sit for a day making sure that the onions are covered with the vinegar. Strain the onions and store in the refrigerator until ready to use.
For the Tacos
Cook the fish in a saute pan and brush with the Al Pastor Sauce. Stuff the lettuce leaves with the fish and top with the pickled red onion. Blend the lime juice and honey and drizzle over the jicama salad.
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