Flaky Fried Fish Fajita Bar Image

Flaky Fried Fish Fajita Bar

Make this Tonight - "Flaky Fried Fish Fajita Bar"

30
Prep Time
(minutes)
20
Cook Time
(minutes)
10
Servings

Ingredients

Flaky Fried Fish Fajitas

  • 4 poblanos
  • 18.2-ounce bag Gorton’s® Beer Battered Fish Fillets
  • 15 green onions, washed and dried
  • Grapeseed oil
  • 20 white corn tortillas, 5 1/2-inch
  • Lime wedges, for serving
  • Thinly sliced radish rounds, for serving
  • Cilantro, for serving
  • Smashed avocado, for serving
  • Mango and pineapple salsa, homemade or store-bought, for serving
  • Cashew crema or your favorite store-bought sour cream, for serving

Smashed Avocado

  • 3 green onions, cut into 2-inch pieces
  • 2 garlic cloves, grated
  • 1 lime
  • 1 small jalapeño, de-stemmed and cut into small chunks
  • 1/3 cup cilantro stems and leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 large avocados

Mango and Pineapple Salsa

  • 1 1/2 cups diced mango, 1/4-inch pieces
  • 1 cup diced pineapple, 1/4-inch pieces
  • 3 green onions, thinly sliced
  • 2 limes, zest and juice
  • 1 large jalapeño, thinly sliced
  • 1/4 cup packed cilantro leaves, finely chopped
  • Salt and pepper, to taste

Cashew Crema

  • 1 cup raw cashews
  • Cold water
  • 1 lime
  • 1 garlic clove, grated
  • 1/2 teaspoon. cumin
  • 1/2 teaspoon smoked sweet paprika
  • 1/2 teaspoon kosher salt

Steps

Flaky Fried Fish Fajitas

  1. Preheat oven to 425F.
  2. Begin by charring the peppers. Place the whole poblanos over an open flame and cook on all sides until blackened, about 10 minutes. Place in a medium bowl and cover with plastic wrap for 20 minutes. After they have steamed remove from the bowl and peel off the skin and remove the stem and seeds. Slice into 1/4-inch long strips. Set aside until needed.
  3. Cook Gorton’s® Beer Battered Fish Fillets according to packaging instructions, to an internal temperature of 165 degrees.
  4. Bring a medium 9-inch cast iron skillet up to heat over medium high. Drizzle in 1-2 tbsp. oil then add in the whole green onions and char for 5-6 minutes. At first they won’t fit but as they cook you will be able to bend them into the skillet. Push to the side of the skillet and turn the heat down to low. Add in the sliced poblanos and heat through.
  5. Lightly char the tortillas on both sides and keep warm in foil or a clean dish towel.
  6. To make a fajita place 1 fillet on top of 2 tortillas. Add 1 green onion, a few slices of poblano, a scoop of Smashed Avocado and top with the Mango and Pineapple salsa. Serve with cilantro and an extra lime wedge.

Smashed Avocado

  1. To a small food processor add the green onions, grated garlic, lime juice, jalapeño, cilantro, cumin, salt and pepper. Blend until it forms a chunky paste, about 1 minute.
  2. To a medium bowl add the scooped out avocado and mash with a large fork or potato masher until chunky. Pour in the onion mixture then mix through. Taste for seasoning. Set aside until needed.

Mango and Pineapple Salsa

  1. In a medium bowl combine the mango, pineapple, green onions, lime zest and juice, jalapeño, cilantro and a large pinch of salt and pepper. Stir together.
  2. Let sit for 15-20 minutes to allow the flavors to meld.

Cashew Crema

  1. Place the raw cashews in a bowl and cover with cold water. Make sure it covers by at least 2-inches. Let sit overnight then drain and rinse.
  2. Place the soaked cashews into a high power blender, such as a Vitamix, along with 1/2 cup cold water, lime juice, grated garlic clove, cumin, paprika and salt. Blend on high until smooth and creamy, about 1 minute. Taste for seasoning then pour into a bowl and set aside until needed.