Fish tacos with pear salsa

Name: Fish tacos with pear salsa
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Québécoise
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 (or other white beer); 1/2 teaspoon cumin; Salt and ground pepper; 500g haddock or cod; 1/2 cup of Éphémère Pear beer from Unibroue (or other white beer); 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 20 min
Refrigeration 20 min
Cooking 5 min
Servings 4
Freezing I do not suggest

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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 (or other white beer)
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 (or other white beer)
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)

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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!