National Taco Day

Happy National Taco Day! You may scoff at celebrating these arbitrary holidays, but when it comes to tacos, count me in for any celebration! By now, you know the 2 Sous Chefs: my sister, Andi, and my brother-in-law, Joe. They are legitimate chefs, educated at NECI (same place as Alton Brown, NBD), and exercising their craft at one of the best restaurants in the mountains of North Carolina. Prior to giving birth to the Pamper Pirate and taking a multi-month break from blogging back in 2019 to 2020, Andi and Joe had a regular weekly vertical on Lucindervention. The recipes? Delectable. Rather than going out to eat, save the money, celebrate National Taco Day with a 2 Sous Chefs original recipe featuring taco, and know that there will be no leftovers. “We wanted to go with our take on a Latin favorite: monkfish tacos with guacamole and marinated napa cabbage. It’s a beautiful, light dish that will make you want to reach for a margarita and start planning your trip down to Cancún. We choose monkfish for our tacos but mahi mahi or any other firm white fish would be suitable to substitute. We suggest pairing your tacos with a crisp, but not too dry Riesling.” – Joe 

1. Tortillas
2. Marinade
   • 1 teaspoon Slap Ya Momma
   • 2 each Limes – zested and juiced
   • 2 tablespoon Organic Olive Oil
   • 1 teaspoon Salt
   • 12 ounces Monkfish Tails (This may be fresh or frozen. If bought frozen, it must be thawed prior to preparation.)
3. Guacamole
   • 2 each Avocado – diced
   • 1 each Jalapeño – seeded and finely diced
   • 1 each Shallot – diced
   • 2 each Garlic Clove – minced
   • 1 each Roma Tomato – diced
   • 1 each Lime – juiced
   • 2 tablespoon Cilantro – diced
   • 1 tablespoon Salt
   • 1 teaspoon Pepper
4. Napa Cabbage Slaw
   • 0.5 each Napa Cabbage – diced
   • 1 teaspoon Organic Olive Oil
   • 1 teaspoon Lime Juice
   • 1 teaspoon Salt
   • 1 teaspoon Pepper

Directions

1. Mix the ingredients for the marinade together.
2. Coat the fish with the marinade for at least thirty minutes prior to cooking. This will allow for maximum flavor absorption.
3. Mix the ingredients for the guacamole together and the napa cabbage slaw together.
4. Coat a pan in organic olive oil and heat over a burner. Sear fish on all sides, for a total of five minutes or until fish is cooked. (If mahi mahi is used, sear for five minutes per side.)
5. Warm the tortillas in the oven at 125 degrees Fahrenheit for five minutes.
6. Place the napa slaw down first on warmed tortillas, then monkfish, then top it with avocado guacamole.