Elevate your plate
A gourmet meal experience in minutes
Roasted Poblano & Garlic Fish Tacos
About 22 minutes
2 (if serving 4, just double everything except the corn)
– 1⁄2 lb Mahi Mahi (or a flaky white fish of your preference)
– 1 can sweet corn
– 1 small Roma tomato
– Corn Tortillas
– Slaw mix
– 1⁄2 Bottle Le Sauce & Co Roasted Poblano & Garlic sauce
In a small pan, place drained can corn, chopped tomato, 1⁄4 cup water or chicken stock, about 1⁄4 tsp chili powder & 1⁄4 tsp cumin & freshly cracked pepper & a pinch of salt (to taste). Warm on low, covered for about 7 min. Note: You will likely have some left
place dry fish on plate. Add a little olive oil, freshly cracked pepper & pinch of salt. Either saute in a pan with a touch of olive oil for about 2 min on each side or on the grill for the same time flipping once. Squeeze 1⁄2 lime over fish when done. Note: cook times may vary depending on fish thickness. My simple test for doneness: If the fish flakes, its don
place about 1 cup of slaw mix in a bowl, add about 2 tbsp Le Sauce Roasted Poblano & Garlic sauce, mix, done.
Pour Le Sauce & Co, Roasted Poblano & Garlic sauce in a saucepan and warm on for about 5 min, stirring 3 times. Or put in bowl and micro, covered, for 1 min & 30 seconds. Stir a few times before serving.
With a fork, break cooked fish into bite-sized pieces and place fish, slaw and some delicious Roasted Poblano & Garlic sauce in a tortilla, get a scoop of corn on your plates and enjoy.
I love a Spanish Reserva Rioja with this meal. Enjoy your tacos.