Pequeño Tacos Featured

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Courtesy of Chef Chris Wadsworth
Restaurant IPO
Baton Rouge, Louisiana

  • Vegetable oil, for frying
  • 12 (41/2-inch) soft white corn tortillas (see note)
  • 6 ounces andouille sausage, finely diced
  • 1/2 cup sour cream
  • Redfish Ceviche, recipe follows
  • Avocado Relish, recipe follows
  • Garnish: diced roasted red pepper

1. In a Dutch oven or heavy pot, pour oil to a depth of 2 inches, and heat to 350º over medium-high heat.

2. Place one tortilla in oil, and use a metal spatula to completely submerge. As tortilla starts to float, use spatula to press down in the center of the tortilla. The sides will fold upward. Use metal tongs to keep sides vertical. Fry until golden brown, 45 to 60 seconds. Remove from oil, and place inverted on paper towels to drain. Repeat process with remaining tortillas.

3. In a medium sauteé pan, cook andouille over medium heat until crispy, 5 to 7 minutes. Remove to paper towels to drain.

4. Fill each taco shell with Redfish Ceviche, andouille and Avocado Relish. Serve on a dollop of sour cream, and garnish with red pepper, if desired.

Note: If you cannot find 41/2-inch corn tortillas, cut larger ones with a 4 1/2-inch-round pastry cutter. Tortilla scraps can be fried for a snack.

Redfish Ceviche

  • 2 (5- to 7-ounce) redfish fillets, skins and bones removed
  • 4 limes
  • 1/2 cup finely diced red onion
  • 1/2 cup finely diced red bell pepper
  • 3 tablespoons finely diced roasted red pepper
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 tablespoon liquid from pickled ginger
  • 1 teaspoon red wine
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika

1. Cut fish fillets into 1/4- to 1/2-inch chunks. Zest 1 lime, and squeeze juice from all limes.

2. In a large nonreactive bowl, gently combine fish, lime zest and juice, onion, red peppers, cilantro, ginger liquid, wine, salt, pepper, chili powder, cumin, and paprika. Make sure fish pieces are covered with liquid. Cover with plastic wrap, and refrigerate overnight or at least 12 hours before serving.

Avocado Relish

  • 1 red onion, diced
  • 2 jalapeño peppers, seeded and diced
  • 4 tablespoons diced roasted red pepper
  • 2 limes, juiced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 ripe avocados

1. In a large bowl, combine onion, jalapeño, red pepper, lime juice, salt, and pepper, stirring well. Carefully slice avocados in half, and remove pits. Gently scoop out flesh, and finely dice. Gently stir avocados into vegetable mixture. Cover with plastic wrap, and refrigerate until needed.

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