These Fish Taco Appetizers are perfect for entertaining. Everything can be made ahead. Just assemble to serve!
This week, I’m sharing 5 BBQ recipes (one new one every day), that I created as part of the Ontario Gas BBQ Recipe Challenge. And lucky you, there are 4 other Ontario food bloggers who are sharing their great BBQ recipes, too. You won’t go wrong checking out all the other bloggers recipes, too, for some great summer BBQ inspiration!
After all the recipes are revealed by each of the bloggers, one recipe from each participant will be chosen by OGB. You’ll have a chance to vote for your favourite recipe and you can win one of the weekly $100 OGB gift cards just for voting. You can find more information and links to the other bloggers participating on the Ontario Gas BBQ website.
The Challenge: To create a Mexican-inspired appetizer using whitefish.
The Tool: Himalayan Salt Plate.
My Recipe: Fish Taco Appetizers with Avocado Crema in Baked Tortilla Cups
For this recipe, it was hard to ignore the obvious – fish tacos. To turn the great flavours of fish tacos in to appetizers, I baked up some tortilla cups in a mini-muffin pan and then filled them with some fish and Pico de Gallo, then topped it with a creamy Avocado Crema.
I was super excited to try the Himalayan Salt Plate. Beside the obvious use of infusing food with salty tones while cooking, the Himalayan Salt Plate is also an ideal conductor of both heat and cold.
On the BBQ, the salt plate is heated on a closed grill for about 30 minutes. At this point, you can actually turn the gas off and just use the heat in the salt plate to cook your fish. It was awesome. My fish was cooked in about 6 minutes (3 minutes per side) and the result was a lovely, flaky and pleasantly salted fish. Just note that you’ll want to resist the urge to pre (or post) salt anything you cook on a salt plate. Extra salt just won’t be necessary.
After cooking, I left the salt plate on the BBQ until completely cooled, then to clean, simply run until warm water and scrub lightly with a brush to clean. Dry and then it’s ready to use over and over again!
I mentioned that the salt place is a great conductor of cold, as well. That means it would also be perfect for chilling and using to serve chilled appetizers on. It’s so pretty and a great idea for serving.
Now for these appetizers … they are perfect for entertaining. All the components can be made up ahead, then simply assemble in minutes when ready to serve.
If you’re just popping in now, here’s a recap of the BBQ recipes I’ve shared so far:
- 1 lb. firm white fish
- Six corn or flour tortillas
- Fish Basting Sauce:
- 1/4 cup vegetable or canola oil
- 2 tsp. chipotle chili powder
- Juice from one small lime
- 1/4 cup cilantro leaves
- Pico de Gallo:
- 1/2 jalapeno pepper, diced
- 1 small onion, diced
- 1 large tomato, seeds removed, diced (or cherry tomatoes, cut in small pieces)
- 1 Tbsp. lime juice
- 1 Tbsp. chopped cilantro
- Avocado Creme:
- 1/4 cup sour cream
- Pulp from one ripe avocado
- Juice from one small lime
- Pinch salt
- For Serving:
- Cilantro leaves, for garnish
- Lime slices
- For the Tortilla Cups: Cut each tortilla into 4 quarters. Preheat oven to 375° F. Press piece of tortilla into cup of a mini muffin tray. (If tortillas seem too stiff, microwave them for 10 seconds or so to soften). Press well and fold gently so they stay in, but be careful not to poke a hole in the bottom. Place into preheated oven. Check during the first minute of cooking in case any pop up. If so, gently push them back down in to the muffin cup. Bake for 8-10 minutes until firm and starting to brown around the edges. Allow to cool in the muffin tin.
- For the Fish Basting Sauce: Combine ingredients in a food processor and process until smooth.
- For the Pico de Gallo: Combine all ingredients in a bowl.
- For the Avocado Crema: Combine all ingredients in food processor and process until smooth. Refrigerate until needed.
- For cooking the fish: Heat salt plate on hot grill for 30 minutes. Baste one side of fish and place basted side down on hot salt plate. Cook for about 3 minutes. Baste exposed side of fish and flip fish. Cook another 3 minutes, or until cooked and flaky. Remove and refrigerate until ready to use.
- To assemble: Place a chunk of cooked and cooled grilled whitefish in to a baked tortilla cup. Spoon some of the Pico de Gallo around it and top with a dollop of avocado crema. Garnish with cilantro leaves. To serve: Lean filled tortilla cups on to a thin slice of lime to ensure they stay upright and then the lime can be used to flavour the appetizers, as well.
I received complimentary BBQ tools and compensation for my participation in this challenge.