We decided to finally get out the tortilla press and give it a whirl! We made grilled fish tacos topped with collard green/radish slaw, a mango pico de Gallo and sliced avocados.
We put them into homemade cilantro-lime, corn tortillas.
Making the tortillas was actually easier than I thought! I just mixed 2 cups of masa harina, 1 1/2 cups warm water, 1/4 tsp. salt, zest of 1 lime and 1 tablespoon chopped, fresh cilantro.I pressed the dough together to make a ball. I laid a piece of wax paper down on the press and sprayed with non-stick spray.I grabbed a handful of dough, rolled into a ball and placed onto wax paper.I folded the wax paper on top of the ball.I put the top of the press over the ball and pulled the lever down.Eureka! My very first corn tortilla!I continued making the tortillas and stacking them on top of each other. I heated about a teaspoon of olive oil in a cast iron skillet and cooked each side for 2 minutes on medium-high heat. You don’t want them cooked too long or they won’t be pliable to fold. But, you do want them to be slightly browned. I continued cooking each one, one at a time. I can’t wait to try new flavors in these! For the collard/radish slaw, grate 4 radishes. Remove middle stems from 2 cups of collard greens, chiffonade and chop. Mix 1/2 cup mayonnaise of your choice with 1 tablespoon light agave syrup, salt and pepper. Add vegetables and mix well.For the mango pico de Gallo, chop 1 red pepper, 1 onion, 1 mango and 2 tablespoons fresh cilantro. Add to bowl and squeeze juice of 1 lime. Add salt and pepper to taste.For fish tacos, I like to use a flaky fish like tilapia or catfish. Today, I am using tilapia. Season with salt, pepper, and ground cumin. Rub into both sides. I used approximately 1 teaspoon of cumin on each filet.Grill for 3 minutes on both sides on direct heat, and then 2 more minutes on indirect heat.
It is now time to assemble the tacos. Tear off pieces of fish into the bottom of the tortilla. Add a spoonful of collard/radish slaw. On top of that, add a large spoonful of mango pico de Gallo. Top with avocado slices. Serve with lime and jalapeños.Recipe:
(makes 4-6 tacos)
2 tilapia or catfish filets
1 lime, zested and juiced
2 cups chopped collard greens, stems removed
4-5 radishes, grated
2 cups masa harina
1 1/2 cups warm water
1/4 tsp. salt, plus more for seasoning
1 tablespoon, plus 2 tablespoons chopped, fresh cilantro
1 onion, diced
1 red bell pepper, diced
1 mango, diced
2 tsp. ground cumin
1/2 cup mayonnaise
1 tablespoon light agave syrup
sliced jalapeños, pickled or fresh, optional
For tortillas: Mix masa harina, warm water, 1/4 tsp. salt, 1 tablespoon cilantro, and lime zest to form a ball. Using your hands, place a handful of dough that has been formed into a ball onto a piece of wax paper sprayed with non-stick spray. Place onto a tortilla press. Fold wax paper over the dough ball. Press the dough and pull down on the handle.
Continue to do this until all of your tortillas are made. This makes approximately 8 tortillas, depending on the size.
Heat a skillet on medium-high heat. Add 1 tsp. olive oil. Cook each tortilla in a skillet for about 2 minutes on each side.
For collard/radish slaw: Add collards, radishes, mayo, light agave, salt and pepper to a bowl. Mix well.
For mango pico de Gallo: Add pepper, mango, onion, 2 tablespoons cilantro, lime juice, salt and pepper to a bowl and mix well.
For fish: Rub each filet with salt, pepper and cumin on both sides. Grill for 3 minutes on each side on direct heat. Grill for 2 more minutes on indirect heat.
For tacos: Place desired amount of fish into a tortilla. Top with slaw and then pico. Top with sliced avocados and sliced jalapeños for heat.
Serve with lime wedges and more cilantro.