Calamansi Fish Tacos

Serves 4 (2 tacos each)

Salsa Ingredients

  • 1 cup fresh orange, peeled and segmentedfish-taco
  • 1/2 pound avocados, peeled, pitted
  • 1 T. vomFASS Calamansi Balsam Vinegar
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro
  • crushed red pepper flakes to taste
  • vomFASS Basil Citrus Salt, to taste

Fish ingredients

  • 4 cod fillets (or other mild, firm white fish)
  • 4 tablespoons vomFASS olive oil
  • ½ t. vomFASS Orange-Pepper seasoning, or to taste
  • 1 T. vomFASS Calamansi Balsam Vinegar
  • ¼ t. vomFASS Basil Citrus Salt, or to taste

Condiment ingredients

  • ½ C. plain Greek Yogurt or Sour Cream
  • 2 T. vomFASS Fig Balsamic Star

Other ingredients

  • 16 Corn tortillas (6 inch)

Directions

  1. Prepare salsa: cut oranges and avocados into 1/2 inch chunks. Combine with Calamansi Balsam Vinegar, onions and cilantro in bowl. Add pepper flakes and salt to taste. Set aside until ready to serve.
  2. Prepare condiment: Stir Fig Balsamic Star into yogurt or sour cream. Set aside.
  3. Season fish with olive oil and orange-pepper. Saute, broil or grill. Sprinkle fillets with Calamansi Balsam Vinegar and Basic Citrus Sea Salt. Break fish into chunks and stir.
  4. Warm tortillas in aluminum foil on grill or oven, or between two plates in a microwave.
  5. Spread corn tortilla with a light layer of condiment. Spoon fish and salsa onto a double layer of tortillas. Fold over and serve.

Wine pairing suggestion: Riesling, Moscato,  Gewurztraminer if you like a lightly sweet wine with your spicy citrus flavor profile. Otherwise a nice Pinot Gris would be great. 

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