Fusion seems to be this weekend’s food theme. I just came up with the a great recipe, and it tastes totally awesome. Get this guys, BRUSCHETTA FISH TACOS….BWAHHHHHH. Yup, that’s right. This unique combination of Italian and TexMex is the perfectly refreshing dish to beat the heat.
Let’s start with the fish. You want a white, firm-fleshed fish for these tacos. Cod, pollock, or tilapia are good choices because their mild flavor lends well to intense, bold flavors. First cut the fillets half. Then, in a blender mix a lot of basil, garlic, and a splash of olive oil. Once a pesto sauce is achieved, add lime juice and a hint of balsamic vinegar to thin up the sauce. You now have concentrated flavor, put the marinade into a Ziploc bag along with the fish. Let marinate for 20-30 minutes. Be careful, if you marinate the fish for too long, the acid in the lime juice will cook the fish.
Build the salsa. Get some tomatoes and finely dice them. Julienne some basil leaves. Add a splash of balsamic vinegar. Add salt to taste and season with freshly cracked black pepper. Finally add a pinch of crushed red pepper.
Instead of tortillas, buy or make flatbreads! Pitas also work well.
Grill the fish on medium for about 3-5 minutes a side, depending on the thickness of your pieces of fish. Place fish on flat bread and top with salsa. Fold up and enjoy!
Sorry about the lack of picture on this one guys, we ate them all before I realized I needed a picture! Mah bad!
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