Recipe: Blackened Coffee Fish Tacos

Yield: 4 servings

Prep time: 50 minutes

Cook time: 35 minutes

This time of year we crave vibrant flavours to get us through that last stretch of cold weather. These tacos deliver with coffee used in both the salsa and seasoning rub for the fish. While instant coffee gets a bad rap, it is a great way to add some kick into recipes without adding any more liquid. You might even find some for sale at your local café as lots of coffee roasters are bringing out their own instant coffee options.

Ingredients

Chili coffee salsa

• 12 oz tomatillos (about 6 to 8)
• 3 garlic cloves, unpeeled
• ½ medium white onion
• 4 dried guajillo peppers, stem and seeds removed for a less spicy salsa
• 1 tsp instant coffee
• Kosher salt, to taste

Coffee rub

• 2 tsp of your favourite finely ground coffee
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp ancho chili powder
• 1 tsp ground cumin powder
• 1 tsp packed light brown sugar
• ½ tsp fine sea salt

Honey lime slaw

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• ¼ cup cilantro leaves and tender stems
• 1 tbsp fresh lime juice, plus more to taste
• ½ tbsp liquid honey
• Kosher salt and freshly ground black pepper, to taste

To finish taco

• 1 lb firm white fish of choice
• Vegetable oil or refined coconut oil, for frying
• 8 corn tortillas
• Avocado slices, sour cream, cilantro and lime wedges, to serve

Method

Start by making salsa. Place oven rack about 4 to 6 inches away from broiler element. Preheat broiler.

Spread tomatillos, unpeeled garlic and  onion on a rimmed baking tray. Broil, keeping a close eye on the vegetables, until they are deeply browned and just starting to blister (about 3 to 5 minutes). Turn vegetables over, pushing them over to one side of tray, and add peppers. Continue broiling until chilies are fragrant and darker in colour and remaining vegetables are well browned on the other side (about another 3 to 5 minutes). Remove tray from oven and set aside to cool for 5 minutes.

Once cool enough to handle, slip off and discard garlic peels. Transfer all the broiled vegetables, along with any juices, into a blender or food processor. Pulse until your salsa is your desired texture. Feel free to add a tablespoon or two of water to help puree as needed.

Transfer salsa to a bowl and stir in instant coffee. Let sit for 5  minutes before tasting and adjusting seasoning with salt. Salsa may be stored in an airtight container in the refrigerator for up to a week.

Next, prepare your coffee rub seasoning.  In a small bowl, whisk together coffee rub ingredients and set aside.

For the honey lime slaw, toss together  cabbages, cilantro, lime juice and honey together in a medium bowl. Season to taste with salt and pepper, and adjust lime juice  and honey ratio to suit your taste as well.  Set aside while preparing fish. You can also cover and refrigerate salad for up to 2 hours in advance, allowing cabbage to soften and  flavours to meld together.

To prepare fish, rinse under cold water and  pat dry with a paper towel. Cut into 2-inch pieces. Dredge fish in coffee rub seasoning  on all sides before placing in a single layer on  a plate or baking tray.

Coat bottom of a large frying pan or cast iron skillet with ¼ inch of oil and warm over medium heat. Working in batches so as not  to crowd pan, fry fish until browned and  flaky (about 1 to 2 minutes per side).  Transfer to a paper towel-lined plate and cook remaining fish.

To assemble, warm tortillas on both sides in a clean frying pan over medium heat. Top warmed tortillas with a few pieces of fish, honey lime slaw and some chili coffee salsa. Garnish with avocado, sour cream, cilantro  and a squeeze of lime juice if desired.

Chef’s Tip

Freshly shredded purple cabbage can stain your whole slaw purple.  To avoid this, rinse well under cold water before patting dry and mixing with other ingredients.