Aloha Lava Fish Taco, my structure dish for the 2014 World Food Championships cook off.
It was more than a cooking experience to compete in the WFC cook off it was an event of a lifetime. I had been entering recipe contests throughout 2014 to get an invitation to the WFC cook off. Only three weeks prior to the event I got the email. I was going to Vegas to compete for $100,000.00 in the seafood category. This is the second required dish that I had to turn in for the competition. All of the competitors cooking had to prepare their signature dish within the first hour, followed up by a taco entry within the next hour. Here is my taco entry. Photo courtesy of World Food Championship
With only three weeks before heading to Vegas, I had to hit the kitchen hard to create an original dish using a limited selection of Alaskan Seafood that was being provided by the seafood company. I knew I wanted to use halibut for my fish taco. It is such a wonderful firm white fish. I also knew I wanted to do a taco with a splash of flavor. It had to be full of tropical notes. I decided to go with Hawaiian.
What makes a taco more than just a taco, a fried puffy taco. With a desire to be as freshly made as possible. I decided to make corn tortillas from scratch. My house smelled of grease for the next three weeks as I practiced making my recipe over and over.
Nothing better than a tropical salsa to go with a fish taco. I created a salsa that would lend a little heat from a jalapeno, sweetness from the mango and honey and a touch of Asian flavor from the ginger.
I never would have made my turn in times without the help of this awesome women, Loralee. When I found out I qualified for the cook off it was only three weeks away. Family members and friends all wanted to come along but it was such short notice. Loralee lives in Las Vegas and said she would help with the warning that she has the cleanest stove in Vegas. I asked her if she can cut, chop, stir and clean. She said yes, I told her she qualified as my Sous Chef for the day. We had the best time doing this cook off with no prior experience and made memories for a lifetime.
The clock ticked by so fast during the competition. With only one hour to prepare my taco, I moved fast, rolled fast and fried even faster!
The seafood cook off started in mid-afternoon and as the competition went on so did the sun. I was blessed to be cooking under a street light. Many of my competitors were in much darker areas. Timing was crucial but presentation was also very important. We eat with our eyes first. Trying not to over hurry as the time keeper starts yelling how many minutes remain. It all certainly builds adrenaline. Fun stuff, way good, go for it, you got this, adrenaline!!
The smile on my face is one of complete joy. Not only did we get both dishes done, we got both dishes in on time. I learned so much. I met so many great cooks and made a ton of new foodie friends.
I was honored to have some special ladies stand at my cooking station. Suzie “Saucy Mama” Barhyte and her team stood by taking pictures with my phone and cheering us on. After the dishes were turned in we shared some of the tasty leftovers with them.
Ready for a tasty taco. Give this recipe a try and enjoy!
Aloha Lava Fish Taco-My World Food Championship Recipe
Number of servings: 4
Hawaiian flavors all folded up in a taco. Hints of ginger and garlic are in all levels of the taco. The lava sauce that is added on the top is the perfect creamy heat to the taco.
Ingredients
- 4-6 ounces Halibut Fillets
- 2 tablespoons Ghee (clarified butter)
- 3 scallions (green onions)
- 3 garlic cloves, peeled
- 1” piece of ginger plus 1¼ tsp, peeled, grated and divided
- 1 tablespoon soy sauce (Tamari for gluten free option)
- 1 ½ cups corn masa flour
- 1 cup Water
- 2 ½ cups mango, chopped (approx. 2 mangoes)
- ½ cup red onion, finely chopped
- 1 jalapeno, stem, seeds and membranes removed then finely minced
- 2 tsp honey
- 2 fresh limes, some to squeeze for juice and some for garnish
- ¾ cup mayonnaise
- 2 ½ tablespoons Sriracha hot sauce
- 1 bunch of cilantro, divided
- ½ small head purple cabbage, finely shredded
- Canola Oil for frying tortillas
- Salt, divided
- Black Pepper
Instructions
- Heat oven to 375 degrees.
- Begin the tortillas: Mix together the corn masa and the water with 1/8 teaspoon of salt for about two minutes until you form a soft dough. If dough feels dry, add teaspoons of water, one at a time.
- Divide dough into 12 equal balls. Cover with a damp towel and set aside.
- Making mango salsa: Peel and dice the fresh mango to measure 2 ½ cups. Add the jalapeno, red onion, honey, ¼ cup chopped cilantro, ¼ teaspoon fresh grated ginger, 1/8 teaspoon of salt and lime juice from ½ squeezed lime. Stir all of the salsa ingredients until well mixed and set aside.
- Shred the purple stuff: Thinly slice and shred the purple cabbage with a mandoline slicer or a knife. Set aside.
- Make the lava sauce: Mix together mayonnaise, 1 teaspoon grated ginger, ½ teaspoon salt, Sriracha hot sauce and 1 tablespoon squeezed lime juice. Pour into a squeeze bottle, set aside for topping the tacos.
- Spread for the Halibut: In the food processor blend until finely minced; scallions, garlic cloves, 1 inch grated ginger and soy sauce.
- Heat that oil: In a deep skillet, heat 1 inch of canola oil over medium high to fry the tortillas.
- Time to cook the Halibut: In a large skillet add the ghee and heat over medium high. Season each fillet with salt and black pepper. Cook the halibut fillets on one side for 5-7 minutes.
- Turn the fillets and spread with the scallion mixture. Transfer the skillet to the oven and bake for 10 minutes.
- When fully cooked, gently flake halibut apart and squeeze ½ fresh lime over the halibut. Set aside for filling the tacos.
- Fry those wonderful tortillas: One tortilla at a time, using a tortilla press, place each ball between the two sheets of plastic and press until each tortilla measures 5-6 inches in diameter. Place raw tortilla in hot oil, fry for 20 seconds and turn. While the tortilla fries, fold the tortilla in half with the help of a metal spatula and tongs. Fry until the tortilla is golden brown. Drain and place on a paper towel. Continue to fry all 12 tortillas.
- Time to put it together: Take a fried tortilla, fill it with some of the halibut, top it with a scoop of salsa, spread the shredded cabbage on and top it with the lava sauce and fresh cilantro leaves. Enjoy!
