Ingredients - Fish
Serves 4
- 2 lbs of any white, flaky, fish – deboned and skinned (we used local, Saskatchewan Pickerel)
- 1⁄2 cup camelina oil
- 12-16 corn tortillas
- salt & pepper to taste
Instructions
To cook fish on BBQ – Have heat on high, place fish in a foil package, drizzle with Camelina Oil, season with sea salt & pepper, close package and place on BBQ (indirect heat works best). Allow fish to cook until you can see the flakes starting to come apart, approximately 5 minutes.
Heat tortillas by placing in a dry pan over medium heat for approximately 45 seconds each side.
Ingredients - Mexican Style Slaw
Serves 4-6
- 1 small head of red cabbage
- 1 small head of green cabbage
- 1 red onion
- 2 bell peppers (orange, yellow, or red)
- 1⁄2 bunch cilantro
- 2 limes (zest & juice)
- 1⁄2 cup camelina oil
- sea salt & pepper to taste
Instructions
Using a Mandolin or knife, thinly slice all vegetables, coarsely chop cilantro, and toss together until combined. Add camelina oil, zest one the limes, and then juice them both over the salad. Add Sea Salt and pepper to taste, mix until well combined.
Ingredients - Chili & Lime Cream Sauce
- Makes 1 cup
- 250 mL sour cream
- 1 lime (zest & juice)
- 1⁄2 tsp chili powder
- sea salt & pepper to taste
Instructions
Combine all ingredients in a bowl, mix well, and adjust seasoning to taste.
Ingredients - Pineapple Salsa
Makes approximately 2 cups
- 1⁄2 medium sized pineapple, cored and diced
- 1⁄2 jalapeno pepper, minced
- 1⁄2 bunch of cilantro, chopped
- 1⁄2 red onion, diced
- 1 red pepper, diced
- 2-3 limes, juiced
- 1⁄2 cup camelina oil
- sea salt & pepper
Instructions
Combine pineapple, peppers, onion, and cilantro in a bowl and mix together. Add freshly squeezed lime juice, drizzle camelina oil and season with sea salt & pepper to taste. Mix well and for best flavour, allow salsa to sit and marinate for 30 minutes before eating.
Ingredients - Fresh Tomato Salsa
Makes approximately 1 cup
- 4 roma tomatoes, seeded and diced
- 1⁄2 jalapeno pepper, minced
- 1⁄2 bunch of cilantro, chopped
- 1⁄2 white onion, diced
- 2-3 limes, juiced
- 1⁄2 cup camelina oil
- sea salt & pepper
Instructions
Combine tomato, jalapeno pepper, onion, and cilantro in a bowl and mix together. Add freshly squeezed lime juice, drizzle camelina oil and season with sea salt & pepper to taste. Mix well and for best flavour, allow salsa to sit and marinate for 30 minutes before eating.
Have fun making your fish tacos with all the options you created here. Don't forget to add some of our Three Farmers Roasted Chickpeas as on of your toppings for the tacos for a nice crunch to a delicious meal!
