I could eat these everyday. Oh my - so yummy. This recipe is from Marc Klass of KlassKids Foundation. Marc is amazing and his work vital. After his daughter was kidnapped from their home and murdered, he started KlaasKids. He works tirelessly to prevent other children and families from becoming victims. Catch his interview on Friday at 11:00 CST on Kitchen Chat with Margaret McSweeney!
This contemporary take on a Mexican coastal favorite is easy to make, healthy to eat, and fun to share with friends and family
Awesome Fish Taco’s
12 Flour or Corn tortillas - warmed
1 Lb Ahi steak – grilled to desired doneness
Red cabbage – shredded
Avocado – peeled, pitted and sliced
Lime – cut into eighths
Yogurt/Chipotle sauce (recipe below)
Papaya salsa (recipe below)
Mix 8 oz of Plain Greek Yogurt with 1 Chipotle chili pepper in a small food processor until fully blended. You can use more than one Chipotle depending on the amount of heat desired, but always begin with just one. Be sure to use Greek Yogurt as it is thicker and more substantial than domestic yogurt. This is a healthy and delicious alternative to sour cream.
2 cups Papaya – chopped fine
2 Tbs Red Onion – chopped fine
2 Tbs Jalapeno – minced
¼ cup Cilantro – chopped coarsely
¼ cup Lime juice
Salt and Pepper to taste
Combine all ingredients. Refrigerate 1-2 hours before use. Mango is a delicious substitution if you cannot find ripe papaya.
Place the grilled Ahi, Yogurt/Chipotle sauce, Papaya salsa, shredded red cabbage, sliced avocado in separate mini-serving dishes and place on table with appropriate serving utensils.
Sprinkle tortillas with water on each side and warm on both sides over medium heat on non-stick frying pan.
Place warmed tortilla on plate and spread a teaspoon of Yogurt/Chipotle sauce down middle of tortilla. Then load the other ingredients on as desired. Get ready for a flavor explosion that will blow your mind. Repeat until your eyes bulge and your stomach begs you to stop.