Enjoy this simple, quick, and delicious Cinco de Mayo or any other meal, any other day of the year.

 

Ingredients

rockfish                                   1#, cut into 1/2” squares

sweet onion                             1 med, julienne

jalapeno                                   1 each, cut into rings (shake out seeds for less heat)

lime                                          2 each        juiced

Salt and pepper                       to taste

tortillas                                      8 to 12 each

slaw                                           seasoned w/ rice vinegar and chili powder

 

THIS IS AND EASY SO-CAL STREET TACO I FOUND THAT EVERYONE SHOULD HAVE

  • IN A HOT SKILLET WITH A LITTLE OIL, SAUTE THE ONION AND JALAPENO UNTIL SOFT
  • ADD FISH AND SAUTE, MOVING TO SEAR  ALL SIDES
  • ADD THE LIME JUICE AND INCORPORATE
  • TURN OFF HEAT AND YOUR READY TO GO
  • WARM YOUR TORTILLAS COVERED BY A DAMP TOWEL ON A SHEETPAN IN THE OVEN
  • POUR 1/4C VINEGAR AND 1/2 TEASPOON CHILI POWDER, A LITTLE SALT AND MIX,
  • BUILD YOUR TACO
  • AVOCADO IS OPTIONAL
  • ENJOY!

 

-Chef Bo

 

12/15/16

Orcans

Lox and Lox and Lox of Lox

There’s no pin pointing exactly when Jews first began consuming cured fish. So we Orcans did a little research and found some hard and soft facts. Hard fact, fish is considered kosher pareve, meaning it was prepared without meat, milk, or their derivatives. This makes fish permissible to be eaten with either meat or dairy […]

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