|2 servings||calories per servings 621||protein serving 35 g||carbs per serving 88 g||total fat per serving 21 g|
Sweet corn, at the peak of its season, balances the pungent seasoning in these Southwest-inspired tacos. You can warm the tortillas either by placing in a nonstick pan over medium heat for about 30 seconds per side; or by holding with tongs over a gas flame; or by stacking them on a plate, covering with a damp paper towel and microwaving for 30 seconds at a time until heated through.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||88 g|
|Dietary Fiber||5 g|
Please read entire recipe before beginning.
While the rice cooks, prepare your mise en place: Remove the husk and silk from the corn. Place 1 ear flat on cutting board, and use a large, sharp knife to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Place kernels in a mixing bowl, then use the back of the knife to scrape extra corn milk from the cob into cut kernels. Trim green onions and finely chop. Dice tomatoes. Halve and juice the lime. Pick and chop cilantro leaves.
To the bowl with the corn kernels, add green onions, tomato, lime juice, 1 teaspoon taco seasoning and 1/2 teaspoon PeachDish salt.
Season fish on both sides with remaining 1 teaspoon taco seasoning and 1/2 teaspoon PeachDish salt.
Rub a heavy baking pan with cooking oil. Place the fish on the pan, and bake 10-12 minutes, or until fish is opaque all the way through.
Finish rice by fluffing in butter and chopped cilantro with a fork. Warm the tortillas.
Divide fish into 4 equal pieces. Assemble tacos by placing a piece of fish, a spoonful of salsa and a dollop of crema in each warmed tortilla. Serve with rice on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...