Hatch Chile Fish Tacos


Ingredients for Hatch Chile Sauce

4 Hatch Chiles
2 tablespoons olive oil
1/2 cup sweet yellow onion, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup white wine (such as Pinot Grigio)
Directions for Sauce
  1. Cut chiles lengthwise, removing seeds. Lay skin side up on a large baking sheet.
  2. Broil on high for 6-8 minutes for the first side, until they develop a nice char. Turn and broil on the under side for 4 minutes.
  3. Place charred chiles in a bowl and cover tightly with plastic wrap. Let sit for 15 minutes. Remove skin from chiles and discard. Dice chiles.
  4. In a medium sized skillet, heat olive oil.  Cook onion for 5 minutes, until it starts to soften. Add garlic and cook 45 seconds, just until it becomes fragrant.
  5. Add flour to skillet and incorporate into onion and garlic. Pour wine into skillet and stir. Add diced chiles and let simmer until sauce thickens, about 15 minutes.

Ingredients for Fish

2 pounds cod
2 limes, juice of
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 teaspoon cumin
2 tablespoons olive oil

Directions for Fish

  1. Cut fish into bite size pieces and place into a bowl.
  2. Squeeze the lime juice over the fish. Sprinkle with kosher salt, pepper and cumin. Let sit for 1/2 hour.
  3. Heat olive oil in large skillet and add fish. Let cook for 12-15 minutes, until fish is firm.

Other Ingredients

corn tortillas
purple cabbage
  1. Heat tortillas over open flame on stove or in oven.
  2. Build tacos.


Until next time, Kris