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SAVEUR 100: Hugh Acheson's Fish Tacos with Roasted Tomato Salsa Recipe

June 10, 2013

SERVES 4

2 cloves garlic, unpeeled
2 plum tomatoes
1 serrano chile
2 dried guajillo chiles or 1 ancho chile and 1 pasilla chile
3 tbsp. chopped fresh cilantro
Kosher salt and sugar, to taste
1 cup cooked or canned pinto beans
16 6? white corn tortillas
Canola oil, for frying
10 oz. boneless, skinless flounder or halibut filets, cut into 3? x 1/2? strips
2 tsp. chili powder
1/2 cup flour
1 avocado, peeled, pitted, and thinly sliced
1 lime, cut into wedges Sour cream, for serving

Make the salsa: Heat a 12? cast-iron skillet over medium heat. Add garlic, tomatoes, and serrano chile and cook, turning occasionally, until charred all over. Transfer vegetables to a plate and let cool. Peel the garlic and stem and seed the serrano chile. Transfer vegetables and 2 tbsp. water to a small food processor and process into a chunky purée; set aside. Return skillet to medium-high heat. Add guajillo chiles and cook, flipping once, until toasted, 2 minutes. Transfer chiles to a bowl and cover with 2 cups hot water; let sit for 20 minutes to soften. Peel, stem, and seed chiles and... Get the recipe >>

    


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