Fish Tacos 1_smJust in time for the final long weekend of the Summer, we thought we would share with you one of our favourite summer recipes in our first edition of In the Galley with Mariposa Cruises. Without further ado, here is Chef Gus’ Famous Fish Taco recipe.

Serves 4 (2 tacos per person)


 

Ingredients

8 Fresh Flour Tortilla’s warmed
Roasted Fresh Cod (see recipe below)
Lettuce shredded
2 chopped tomatoes
Guacamole (see recipe below)
Tart sour cream, and
Tomato salsa (see recipe below)
Topped with fresh lime juice
Garnish with cilantro


To prepare the Roasted Cod:

Fish-cod

Ingredients

1lb of cod
2 cloves of minced garlic
1 tsp of Tex-Mex seasoning
4 Tbsp. of olive oil
1 lime, juiced
Pinch of salt

Directions:

Pre-heat oven to 400°F. Combine minced garlic, Tex-Mex seasoning, olive oil, salt and lime juice until it forms a paste. Rub paste onto cod. Brush a little bit of extra virgin olive oil in the bottom of a baking pan, and then place the cod fillet in the pan. Roast the fillets in the oven until firm to the touch, about 8-10 minutes.


To Prepare Guacamole:

Guacamole

Ingredients

1 large avocado
1 clove of garlic minced
1 small shallot green & white parts or onion minced
1 lime, juiced
1 medium chili minced
Salt & Pepper

Directions:

In a bowl, mash together the avocados and lime juice. Stir in garlic, shallots/onion, and chili. Add salt and pepper to taste. Refrigerate for 1 hour or serve immediately.


 

To prepare the Tomato Salsa Topping:

Tomato-Salsa

Ingredients

2 roma tomatoes chopped or diced
1 fresh jalapeno finely chopped
1 small onion finely chopped
2 cloves of garlic minced
2 fresh chili’s finely chopped
1 handful of fresh cilantro finely chopped
Salt & Pepper to taste

Directions:

Combine ingredients in a bowl and refrigerate for 1 hour or serve immediately.


If you’d like a demonstration of how to whip up your very own Fish Tacos check out our Executive Chef Gus Sawh on CHCH’s Morning Live.

About the Chef:

Chef Gus is our resident executive chef aka Captain of the Galley. He discovered his love of the culinary arts at a young age while working at his family’s restaurants in Trinidad and has been wowing Mariposa guests with his first rate cuisine since 1989.

During peak season he oversees the preparation of up to 1,600 meals per day across our 6 vessels.