SF Fish Burritos

材料

Fish

•½ lb tilapia (or white fish)

•½ tsp cumin

•½ tsp smoked paprika

•Salt

•Neutral oil

Cilantro lime rice

•1 cup jasmine rice

•Juice of ½ lime

•Small handful cilantro, chopped

•Salt

Black beans

•1 can black beans

•1 garlic clove, minced

•½ tsp cumin

•Salt

Pico de gallo

•2 roma tomatoes, diced

•¼ white onion, diced

•1 jalapeño, diced

•Small handful cilantro, chopped

•Juice of 1 lime

•Salt

Pickled purple slaw

•1½ cups purple cabbage, shredded

•3 tbsp white vinegar

•1 tsp sugar

•Salt

Chipotle Crema

• 1 can chipotles in adobo 2–3 chipotles in adobo (plus 1 tbsp of the adobo sauce from the can)

• ⅓ cup mayo

• ⅓ cup sour cream

• 1 garlic clove

• 1 lime

• salt.

To serve

•2 large flour tortillas

•1 avocado, sliced

•4–5 radishes, thinly sliced

•Hook’s Carrot Habanero Hot Sauce

手順

Pickled slaw (make ahead) — Shred (1½ cups) purple cabbage and toss with (3 tbsp) white vinegar, (1 tsp) sugar, and salt. Cover and refrigerate — the longer it sits the better.

Pico de gallo (make ahead) — Combine (2) diced roma tomatoes, (¼) white onion, (1) diced jalapeño, and a small handful of chopped cilantro. Add juice of (1) lime and salt. Refrigerate until ready to serve.

Chipotle Crema — Add 2–3 chipotles in adobo (plus 1 tbsp of the adobo sauce from the can), ⅓ cup mayo, ⅓ cup sour cream, 1 garlic clove, the juice of 1 lime, and a pinch of salt to the food processor. Blitz until completely smooth. Taste — add more chipotle for heat, more lime for brightness. Thin with a splash of water if it feels too thick to drizzle. Refrigerate until ready.

Rice — Cook (1 cup) jasmine rice. When done and still hot, fold in juice of (½) lime, a small handful of chopped cilantro, and salt.

Black beans — Make this first — Warm (1 can) black beans with a splash of their liquid over medium-low. Add (1) minced garlic clove and (½ tsp) cumin, season with salt. Simmer 5 min until slightly thickened.

Fish — Pat (½ lb) tilapia completely dry. Season both sides with salt, (½ tsp) cumin, and (½ tsp) smoked paprika. Heat a thin layer of canola oil in a non-stick pan over medium-high until shimmering. Cook fish 1.5–2 min per side — don’t touch it until it releases naturally. Rest a minute, then break into large chunks with a fork.

Assemble — Warm (2) tortillas. Layer rice and beans first, then fish, (1) sliced avocado, pico, pickled slaw, (4–5) thinly sliced radishes, and a drizzle of aioli. Add carrot habanero hot sauce to taste. Roll tight and serve immediately.