| |
Fish, Appetizers | |
| Tortilla shells sushi tuna finely chopped tomato finely diced, red onion sliced thin, jalapeno sliced thin, queso fresco cheese crumbled, Japanese mayo, spicy mayo (Japanese mayo with sriracha, tabasco, franks, or hatch/green chiles, your choice), avocado cream (avocado, lime juice, crema/sour cream) milk/half and half/cream to thin the sauces. micro cilantro or finely diced cilantro | |
| For the sauces, in a food processor, blender or immersion blender, process till smooth, and a little milk/half and half/cream and process till the sauce can easily be squirted (if its too thick it will be gloppy). place in a squirt container/plastic bag (with corner cut) to drizzle from. For the tortilla, place oil in a pan and heat on low/medium low. When hot add the tortilla, it should puff a bit. Let go 2-3 minutes till lightly browned, flip and repeat. Remove to a paper towel, to cool and stiffen. Once cooled layer the fish, tomato, red onion and queso fresco crumbles on the tortilla. You can either add the jalapeno slices or serve on the side for those that like them. Drizzle with the mayo's and avocado over the tortilla Top with the cilantro, cut the tortilla like a pizza and enjoy! | |
| Japanese mayo has more tang than American and its made with only the yolks. if you don't have it add a little rice wine vinegar to your regular mayo. | |
Excellent | |
Sort