1 tsp each ground coriander, cumin and ancho chile powder (or other red chile powder)
1/2 tsp garlic powder
1/4 tsp each sea salt and ground black pepper
1 lb Pacific rockfish fillets (or other firm, sustainable white fish), rinsed, patted dry and cut into 1 x 2-inch strips
1 tbsp extra-virgin olive oil (TRY: California Olive Ranch Arbequina Extra Virgin Olive Oil)
8 6-inch corn tortillas
2 cups mixed baby greens
1 small heirloom tomato, cored and chopped
1/2 small mango, peeled and chopped
1/2 cup chopped seedless watermelon
1 tbsp chopped red onion
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1 tsp raw honey
1/4 tsp sea salt
Prepare salsa: Combine all salsa ingredients and set aside.
In a small bowl, combine coriander, cumin, chile powder, garlic powder and ¼ tsp each salt and pepper. Toss fish with oil and then spice mixture.
In a large nonstick skillet on medium-high, heat tortillas in batches until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.
To skillet (still on medium-high), add fish and cook, flipping pieces carefully with a spatula until fish is just opaque throughout, about 2 minutes per side. Divide fish, greens and salsa among tortillas.
Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef.