Fish Tacos with Poblano Crema

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
54

A fresh take on a fresh catch. White, flaky fish is marinated in oil, lime juice, MINOR’S® Red Chile Adobo Flavor Concentrate, chopped jalapeño and cilantro, grilled and drizzled with poblano crema featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.

Ingredients

12.5 oz Sour cream
4 oz Mayonnaise
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
1 oz Lime juice, fresh
13.25 oz Minor’s® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
26 oz Olive oil
108 each Mahi mahi, dorado, fish
108 each Tortillas, flour
216 slices Avocados
19 oz Chilli pepper, Jalapeño, sliced thin
9 oz Radishes, raw, sliced thin
67 oz Cabbage, white or green
30 oz Cabbage, red or purple

Steps

  1. In a mixing bowl, whisk together sour cream, mayonnaise, Fire Roasted Poblano Flavor Concentrate and lime juice. Season to taste and reserve.
  2. In a bowl, whisk together the Adobo Red Chile Flavor Concentrate and olive oil. Thoroughly cover the mahi mahi in the adobo marinade. Marinade for at least 1 hour.
  3. Grill mahi mahi until fully cooked.
  4. Place each piece of fish on a tortilla and top with poblano cream. Add 2 slices of avocado, 5 slices of jalapeno, 2–3 slices of radish. Combine cabbages and use 3/4 cup to top a 2 taco serving.

Additional Tips

Additional Tips

Any white flakey fish such as cod, tilapia, or halibut will work very well in this application.

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources