Dish With Diane: Richard Sandoval's Trio Fish Taco Recipe

Name: Dish With Diane: Richard Sandoval's Trio Fish Taco Recipe
Ingredients: 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; 1 package dried mango, dried; 1/2 cup diced jicama; 3 tablespoon diced pineapple; 3 tablespoon diced red bell pepper; 1 tablespoon chopped cilantro; sea salt, to taste; 2 1/2 fluid ounces lime juice; 1 teaspoon honey; 6 ounce red onion, thinly sliced and washed; 1 tablespoon granulated sugar; pinch of sea salt; 4 fluid ounces distilled red vinegar; 4 ounce tilapia; 1/2 fluid ounces of the al pastor sauce; 2 leaves of boston lettuce; 1/2 ounce pickled red onions; 4 ounce jicama and mango salad; 1/4 fluid ounces lime juice; 1 teaspoon honey

Diane Henderiks|June 12, 2014 3:01 pm EST

4 (1 ratings)

Print

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.

Servings

1

Ingredients

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
1 package dried mango, dried
1/2 cup diced jicama
3 tablespoon diced pineapple
3 tablespoon diced red bell pepper
1 tablespoon chopped cilantro
sea salt, to taste
2 1/2 fluid ounces lime juice
1 teaspoon honey
6 ounce red onion, thinly sliced and washed
1 tablespoon granulated sugar
pinch of sea salt
4 fluid ounces distilled red vinegar
4 ounce tilapia
1/2 fluid ounces of the al pastor sauce
2 leaves of boston lettuce
1/2 ounce pickled red onions
4 ounce jicama and mango salad
1/4 fluid ounces lime juice
1 teaspoon honey

Directions

Put all the ingredients into a blender and puree completely.
Mix everything well and refrigerate for 24 hours before serving.
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.
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.