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Elegant fish tacos

Chad Minton
The Ritz-Carlton, Marina Del Rey

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2 boned and sliced salmon filets
1 cup of bread crumbs (Japanese-style preferred)
1 cup fine corn meal
1/4 cup rice flour
2 eggs
1 cup buttermilk
Lime juice to taste
Chile powder to taste
Salt to taste
6 or more cups of canola oil
1/2 cup ancho peppers, reconstituted and chopped
1 minced shallot
6 to10 orange segments
1 cup orange juice
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 head Nappa cabbage, chopped up
1 cup jicama
1/2 cup cooked black beans (You can cook them with chicken stock or ham stock or simply get them out of a can!)
Avocado crème (Prepare by pureeing an avocado with crème freche, squeeze of lime, dash of cilantro and a pinch of chile powder)


Mix dry ingredients in a large bowl (this will be your batter). They include breadcrumbs, corn meal, rice flour, salt to taste, and pinch of chile powder. Then mix your wet ingredients, which include 2 eggs, 1 cup buttermilk, salt to taste and a squeeze of lime juice to taste. Take salmon strips and dip in wet mixture, then allow to dry. Place no more than 3 together in a pot of canola oil heated over medium flame to roughly 325 degrees. While the salmon is frying begin preparing the vinaigrette.

Prepare the vinaigrette. Add orange juice and apple cider vinegar in a 3/1 or 4/1 mixture. Then add minced shallots, chopped reconstituted ancho peppers, salt and chile powder to taste, and olive oil. Remove the salmon after 10 minutes and let stand.

Toss chopped cabbage and jicama with cooked black beans and set aside. On your serving platter, drizzle the avocado crème. Stack salmon over and fill with jicama salad. Lightly drizzle the vinaigrette over, top with orange segments and enjoy your modern fish taco.

Serves 2.

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