Originally aired April 29, 2013
- 8 to 12 6-inch corn tortillas, cut in thirds
- All-natural vegetable or olive oil cooking spray
- 2 filets sustainable, firm white fish
- Old Bay seafood seasoning
- Mexican Pesto, shredded crispy lettuce, finely diced seeded tomatoes, for topping
- For the Mexican Pesto:
- 3 jalapeo peppers or other medium-heat chiles
- 1 cup cilantro leaves
- 1 cup arugula
- 2 sprigs fresh oregano or marjoram leaves OR 1 teaspoon dried Mexican oregano
- 2 large cloves garlic, grated or pasted
- 1 scant tablespoon ground cumin
- Zest and juice of 2 limes
- 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
- Salt and pepper
- A splash of water
- 3 tablespoons EVOO Extra Virgin Olive Oil
Preheat oven to 400F. Lightly spray tortillas with cooking spray. Bake until crisp and light golden.
Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook fish 8-10 minutes until opaque. Flake into bite-size pieces.
Dress tortillas with lettuce topped with warm fish and dot with pesto, top with diced tomatoes.
For the Mexican Pesto:
In a food processor, combine the chilies, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice, pistachios or pepitas, and season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. (Makes 1 1/2 cups)