A couple of months ago I saw an add for a fish taco recipe contest put on by the Alaska Fish Board. Fish tacos are one of my favorite things, so I decided to give the contest a try. The grand prize was a 3 day trip to Santa Monica, a nice dinner out, a video camera and Olympus camera, a trip to Universal Studios and a Visa gift card!
I didn't win the grand prize, but my recipe was chosen as one of twenty to be in the "fan favorite" portion of the contest. From now until March 15th, you can vote every day, and the recipe with the most votes wins an apple iPad!
Here is my recipe, and the link to vote:
Alaska Jerk Fish Tacos with Maple Mango Slaw
Lauren, Austin, TX
Serves: 4 (2 tacos per serving)
1/8 cup Mayonnaise
1 Tbsp. Orange juice
1 Tbsp. Maple syrup
1/2 tsp. Salt
1/8 tsp pepper
1 3/4 cup Jicama, julienned
1 cup shredded Red cabbage
1/2 cup Green onion, thinly
Mango, peeled and diced
1 1/2 # Alaska Cod
2 Tbsp. plus 1 tsp. Jerk Seasoning blend
1/2 tsp. salt
Non-stick cooking spray, as needed
8 Yellow corn tortillas
1 lime, sliced into wedges
To make the slaw whisk the mayonnaise, orange juice, maple syrup, salt and pepper until well combined in a medium mixing bowl. Add jicama, cabbage, green onion, and mango and stir until vegetables are coated with the dressing. Cover with plastic wrap and put in the fridge.For the fish, pre-heat a large non stick skillet over medium high heat and coat with cooking spray. Cut cod into 1-inch thick finger like pieces, and sprinkle evenly with salt and Jerk Seasoning. Place half of the fish in the pan and cook three-five minutes.Flip fish pieces, and cook another three minutes or until fish begins to flake. Remove cooked pieces from the pan, and wrap in foil to keep warm. Cook second batch and place in foil to keep warm. While fish is cooking wrap tortillas in a damp paper towel and microwave 30 seconds or until warmed through and pliable. To assemble tacos, place fish on warmed tortillas, top with slaw and serve with lime wedges to be squeezed on top.