This week, my recipe is inspired by Peggy’s family trip to Tulum, Mexico where they are currently immersing themselves in the Mayan culture. I knew right away my inspiration would come from our Lime, Habanero and Jalapeño Extra Virgin Olive Oils and I knew I wanted to create tacos…but I really wanted to understand the culture of the Mayans, the hearts and souls of the people. So I dug deeper.
What I found out is that the Mayans are the ultimate creators. From astronomers to philosophers, artists, architects, sculptors and warriors they’ve created a strong and complex society and culture that continues to amaze. They built great architecture and sculptural art, cities and reservoirs. They carved intricate masks from jade and wove beautiful textiles. They also developed advanced mathematical systems, calendars and flawlessly proportioned buildings of tremendous size and beauty.
When I discovered that the Mayans were the first to cultivate chocolate, chili peppers, vanilla, papayas and pineapples, fireworks immediately went off in my head. Inspired by their strong connection to Mother Earth, my game plan was to use these gifts from the earth in this creation.
I was excited to get started and experiment with St. Helena Olive Oil Co’s flavored extra virgin olive oils. They are PACKED with flavor as the ingredient (jalapeno, habanero, lime) is actually pressed with olives to produce a combined paste. The oil is then extracted from the paste through a centrifuge process just as it would be for an extra virgin olive oil…resulting in a true infusion! I’m complementing our extra virgin olive oils with a refined Virgin Coconut Oil… the perfect back drop for the Maya Riviera flavors. Read more about this heart healthy oil in our post, Cuckoo for Coconut Oil.
The easiest part of the recipe was choosing my tortilla. If I can’t find a local source, my next choice is Non GMO Organic Street Size Corn Tortillas from the Tortilla Factory. Don’t overlook this unsung hero…quality matters!
When it comes to seafood, I rely on Seafood Watch to make sure I am making a choice that is healthy for our oceans. The Seafood Watch App cuts through all the misinformation in the marketplace. For the tacos, I chose halibut. I decided to bake it to keep the texture and taste simple. The guacamole and sauce will add so much intensity that I didn’t want the flavors of the fish to compete.
My favorite part…the sauces! The pineapple papaya guacamole will add bright flavor structure with the fruit and Jalapeno Extra Virgin Olive Oil while the habanero vanilla sauce will add some smoky richness and heat.
To top it off you can use cilantro, lime wedges, chili threads and/or radish slices.
Using our flavored Extra Virgin Olive Oils and all of the other fresh ingredients for this recipe has me daydreaming about spring and summertime! Happy today my friends. Enjoy!
Mayan Fish Tacos with Jalapeño Pineapple Papaya Guacamole and Smokey Habanero Vanilla Sauce
Prep Time : 30 minutes Cook Time : 30 minutes Servings : 4
Smokey Habanero Vanilla Sauce
Jalapeño Pineapple Papaya Guacamole
Preheat oven to 375° F.
Rub coconut oil on a baking dish. Rinse halibut under cold water and pat dry with paper towel.
Place in greased baking dish and season with 1/4 teaspoon of salt and pepper and drizzle with Lime Extra Virgin Olive Oil.
Bake for 15-20 minutes or until the fish flakes apart.
In a medium saucepan, heat the oil over medium-high heat. Add the onions and saute for 3 minutes, or until they begin to slightly brown. Add the garlic and sea salt and saute another 30 seconds, until fragrant.
Stir in the tomato paste and adobo sauce, mix well with onions and garlic. Add the coconut milk and coconut palm sugar. Carefully slice vanilla bean lengthwise and scrape vanilla beans into the sauce using the edge of a knife or spoon. Season with a pinch of salt, and let simmer for 10 minutes.
Using an immersion blender or food processor, puree the sauce until it’s blended and smooth, about 30 seconds. Mix in the Habanero Extra Virgin Olive Oil. Let the sauce continue to simmer another five minutes on low.
Smash avocado in a pestle and mortar or with fork.
Place all in ingredients in a medium bowl, stir to combine.
Drizzle with additional Jalapeño Extra Virgin Olive Oil to taste.
Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Or heat on a pizza stone in the oven. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
Place approximately 2 ounces of baked halibut the middle of each tortilla. Spoon smokey habanero vanilla sauce over the fish along with a scoop of jalapeño pineapple papaya guacamole.
Garnish with your choice of suggested toppings. Repeat with remaining tortillas and serve.
This recipe is dairy free.
Tacos can be made vegan by substituting roasted seasonal veggies for halibut such as asparagus, carrots or fingerling potatoes.