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This is one of my favorite recipes, at any time of year, but at summer it’s extra special because you can pair it with a crisp white and it becomes a more ethereal experience.  I really enjoy these tacos with the Yorkville Cellars Sauvignon Blanc.  The flavors meld beautifully, and I like the way the crispness of Sauv Blanc cuts through the garlicky aioli.  YUM

The two keys to making this recipe work are using a fruity yet mouth warming salsa, and of course the aioli.  The great thing is that it’s really not that invasive.  Once you’ve mixed up the Aioli, and chopped up your veggies, all you have to do is put the tacos together.  

Aoli:

3 TBS Mayonnaise

1 garlic clove minced

1-2 TBS Tequila

juice from 1/2 fresh lime (squeezed)

fresh ground black pepper

Mix all ingredients together in a small bowl until smooth.  

 

Tacos:

6 corn or flour tortillas (small ones)**

2 4oz Salmon or Mahi Mahi filets  

1 cup shredded white cheddar

2 cups shredded cabbage (green, red or both)

1 roma tomato – small dice

Pineapple Salsa (you can also so use Peach, Mango, or Raspberry – anything sweet with a kick!)

Aioli

1 TBS of olive oil & dash of pepper (for cooking fish)

**Note: If you are using corn tortillas – I like to fry them for just a minute as they hold up better that way.

 

Cook the fish filets on the grill or in the broiler.  (Brush with a little olive oil to make sure they don’t get crispy, and dash with pepper.)  They should not take much more than 10 minutes.  

 

With all of your ingredients at the ready layer in the following order:

• tortilla
• fish
• cheese
• salsa
• cabbage
• aioli
• tomatoes

 

My boyfriend, Chris, likes his aioli on the bottom, but I think they look nicer this way!  I also really enjoy fresh salsa and have a great recipe for a Pineapple Salsa – that goes amazing with this dish – or on it’s own. Let me know if you are interested!

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Written on August 22nd, 2008 by Lindi Kauer and American Winery Team . Filed under Recipes, Wine
Tags: aoli, fish tacos, food and wine, food and wine pairing, recipe, sauvignon blanc, Yorkville Cellars