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Tired of the same ol' fish and chips? Allow us to introduce you to a delicious summer classic: the fish taco. Food expert Jason Skrobar returned to the Your Morning kitchen with three variations.

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Halibut Al Pastor Tacos

WHAT YOU NEED:

  • 3 lbs halibut, cut into strips
  • 1/2 white onion, coarsely chopped
  • 1/2 pineapple, peeled and coarsely chopped
  • 1/4 cup lime juice 3 garlic cloves
  • 1/4 cup chili powder
  • 1 Tbsp cumin
  • 2 chipotle peppers in adobo, and a few spoonfuls of the adobo sauce
  • 1 TBSP salt
  • 1/2 pineapple peeled and cut into rings for grilling
  • 1/2 red onion, diced
  • Picked cilantro
  • 1 package, 6” flour tortillas

WHAT YOU DO:

  1. To a blender add chopped onion and pineapple, lime juice, garlic, chilli powder, cumin, chipotle peppers and adobo sauce and salt. Blend until smooth.
  2. Add halibut strips to a baking dish and cover with al pastor sauce, reserving 1/2 cup for serving. Let fish marinate for 3 hours, covered in the fridge.
  3. Once the fish has marinated, grill for 4-5 mins per side.
  4. Once the fish is grilled, throw the pineapple rings on the grill and get some good char marks on either side, about 3-4 mins per side and then roughly chop it.
  5. Warm tortillas in a dry hot pan for about a minute per side, making sure to keep the tortilla moving so it does not burn.
  6. Top with a strip or two of the fish, some grilled pineapple, a drizzle of the al pastor sauce, a scattering of diced red onion and a few sprigs of cilantro.

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Coconut Shrimp Tacos with Peach Salsa and a Creamy Lime Crema

WHAT YOU NEED:

Coconut Shrimp

  • 1 1/2 cups panko breadcrumbs
  • 1 cup shredded coconut
  • 1 tsp salt
  • 1/4 cup parsley, chopped
  • 1 lbs shrimp, peeled and deveined
  • 2 eggs, beaten Peach salsa
  • 2 peaches, peeled and chopped
  • 1/2 red onion, finely diced
  • 1/2 avocado, diced
  • 1 jalapeno, finely diced
  • 1/4 cup cilantro, roughly chopped
  • 1 lime, juiced and zested

Lime Cream

  • 1 cup sour cream OR greek yogurt
  • 2 limes, zested and juiced
  • 1 tsp salt
  • 1 tsp chili powder
  • 12-14 corn tortillas

WHAT YOU DO:

  1. Pre-heat oven to 400°.
  2. For the coconut shrimp; mix panko, coconut, salt and parsley. Dip each shrimp in the beaten egg, and then into the panko and coconut mixture. Repeat this step until each shrimp has been dredged twice. Place on a parchment lined baking sheet and bake for approximately 12-15 mins or until browned and crispy.
  3. For the peach salsa; add all ingredients to a bowl and mix to combine.
  4. For the lime cream, mix all ingredients together until smooth.
  5. Serve 2-3 coconut shrimp on a warmed corn tortilla, top with peach salsa and a drizzle of the lime cream and enjoy!

 

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Tuna Ceviche Tacos

WHAT YOU NEED:

  • 1-1.5 lbs fresh tuna
  • 3/4 cup lime juice
  • 1 red onion, halved and finely sliced
  • 2 serrano chilies, finely diced
  • 2 ears of corn, grilled and kernels removed from husk
  • 2 garlic cloves finely minced
  • 1/4 cup cilantro, roughly chopped
  • 2 green onions, roughly chopped
  • 1 package corn taco shells

WHAT YOU DO:

  1. Slice tuna into 1/4” cubes and add to a medium size bowl.
  2. Pour lime juice over tuna and mix. Cover and refrigerate for 30 minutes.
  3. When you are ready to serve your tacos, add onions, garlic, corn, cilantro and green onions to the tuna. Gently mix.
  4. Serve the ceviche in a hard corn taco shell and enjoy!