Fish tacos with pear salsa

Name: Fish tacos with pear salsa
Prep time: 40 min
Cook time: 5 min
Ingredients: 1 basket ( 250g ) of cherry tomatoes, finely chopped; 3 tablespoons red onion, finely chopped; 1/2 cup fresh coriander, finely chopped; 1/3 cup Barlett pears, peeled and finely chopped; 1/3 cup mango, finely chopped; Juice from half a lime; 1 teaspoon olive oil; Salt and ground pepper; 250ml of 14% sour cream; 3 garlic cloves, finely chopped; Juice from half a lime; 1 tablespoon Éphémère Pear beer from Unibroue; 1/2 teaspoon cumin; Salt and ground pepper; 500g haddock or cod; 1/2 cup of Éphémère Pear beer from Unibroue; 1 small chili pepper, finely chopped; 1 green onion, finely chopped; Juice from half a lime; Salt and ground pepper; 8 soft tortillas, warm; Colorful coleslaw mix, no dressing; 2 tablespoons corn chips (Tostitos style), finely chopped (to be added right before serving)

Preparation :40 min Cooking :5 min

Difficulty :medium

Servings :4

Nothing beats these fish tacos with pear salsa! A real food truck meal that is also healthy. To eat without moderation!

Ingredients for the salsa

1 basket ( 250g ) of cherry tomatoes, finely chopped
3 tablespoons red onion, finely chopped
1/2 cup fresh coriander, finely chopped
1/3 cup Barlett pears, peeled and finely chopped
1/3 cup mango, finely chopped
Juice from half a lime
1 teaspoon olive oil
Salt and ground pepper

Ingredients for the aïoli

250ml of 14% sour cream
3 garlic cloves, finely chopped
Juice from half a lime
1 tablespoon Éphémère Pear beer from Unibroue
1/2 teaspoon cumin
Salt and ground pepper

Ingredients for the rest!

500g haddock or cod
1/2 cup of Éphémère Pear beer from Unibroue
1 small chili pepper, finely chopped
1 green onion, finely chopped
Juice from half a lime
Salt and ground pepper
8 soft tortillas, warm
Colorful coleslaw mix, no dressing
2 tablespoons corn chips (Tostitos style), finely chopped (to be added right before serving)

Preparation

In a bowl, mix the salsa ingredients. Place in refrigerator for about 20 minutes.
In another bowl, mix all aïoli ingredients (except for corn chips). Place in refrigerator for about 20 minutes.
Place the fish in an air-tight container and pour beer on top. Add the rest of the ingredients (except for the tortillas) and mix well. Cover the container and place in refrigerator for about 20 minutes.
Warm a generous dash of olive oil over medium heat in a large pan. Remove the fish from the fridge and drain. Cook the fish for about 5 minutes or until cooked thoroughly. Add salt and pepper and split into medium sized pieces. Place in a bowl and set aside.
Time to assemble: spread about 2 tbsp. of aïoli in the center of a tortilla and sprinkle 1 teaspoon of cornchips on top. Place some fish in the center then add about 3 tbsp. fresh salsa. Garnish with a handful of coleslaw and fresh coriander!

COOK MODE

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Our wine stewards suggest

+- 15$ Monkey Bay Sauvignon Blanc

A typical New-Zealander sauvignon with intense citrus accents and a semi-dry character that gives it just enough texture...

+- 30$ Chateau Ste-Michelle Eroica Riesling 2012

A riesling from Washington state that recalls this type of sweet and salty cuisine, with a sweet touch balanced by a delightful acidity.

À Tout le Monde, Unibroue

This beer is a real burst of flavors and freshness. notes of tropical fruits, spices and yellow fruits of this beer will merge with the taste of pears and lime of this meal. It’s a dry beer with a low alcohol content that won’t make you forget about the delicacy of the fish and the freshness of the taco.

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