Pike Tacos
Serves 6
Ingredients
SPICED MAYONNAISE
- ½ cup (123 g) sour cream
- ⅓ cup (75 g) mayonnaise
- 3 tablespoons sriracha sauce
- 1 clove of garlic, chopped
- Juice of 1 lime
PIKE TACOS
- 3 tomatoes, diced
- 1 red onion, diced
- 1 cup (170 g) fresh corn kernels (ideally grilled)
- 2 cloves of garlic, chopped
- 1 jalapeño pepper, seeded and finely diced
- 1 cup (48 g) chopped fresh cilantro
- 1 tablespoon cumin seeds
- Juice of 1 lime
- Olive oil
- 1¾ pounds (800 g) boneless pike fillets, skin removed, cubed
- All-purpose flour
- Salt and freshly ground black pepper
- 12 small corn tortillas
- Sliced radishes
- 1 cup (120 g) crumbled feta cheese
- 3 limes, cut into quarters
- Fresh cilantro leaves
Instructions
SPICED MAYONNAISE
- In a bowl, combine sour cream, mayonnaise, sriracha, garlic and lime juice, mixing well.
PIKE TACOS
- In a large bowl, combine the tomatoes, red onion, corn, garlic, jalapeño pepper, chopped cilantro, cumin seeds, lime juice and a drizzle of olive oil.
- Coat the pike cubes with flour. In a hot skillet, heat a thin layer of olive oil. Add the pike cubes and cook, stirring, for about 5 minutes or until nicely golden. Season with salt and pepper to taste.
- Meanwhile, in another hot skillet or on a large griddle, heat a thin layer of oil. Warm the tortillas, one or two at a time, turning, until lightly browned on both sides.
- Assemble the tacos in this order: pike, tomato and corn mixture, radishes, crumbled feta cheese and spiced mayonnaise. Serve with lime wedges and cilantro leaves.
