Make Giuseppe Tentori's Fish Tacos

By Amy Cavanaugh in Food on Aug 5, 2012 6:00PM

We headed to Mercadito last week to check out the restaurant's latest offering for its monthly Tacos for Strength promotion, which features a special taco created by a guest chef. August's taco is from GT Fish & Oyster's Giuseppe Tentori, whose fish taco is available at Mercadito locations in Chicago, New York, and Miami through August 31. Proceeds from the tacos benefit Share Our Strength. Here's his recipe.

GT Fish Taco
Yield: 22 Tacos

Ingredients:
1.5 lb. Rock Fish Fillet cut into 1 oz. portions
22 tortillas
Garlic marinade
1 qt. Napa cabbage chiffonade
1 qt. pea tendrils
3/4 C. lime vinaigrette
½ qt. chipotle mayo
Chicharones (ground to a course powder)

Garlic Marinade:

Ingredients:
1/2 qt. peeled garlic (roughly chopped)
1/2 qt. vegetable oil
1/4 tsp. dried oregano
1/4 tsp. dried thyme

Directions:
1. Sauté the garlic in a few tablespoons of oil until it is light golden brown in color.
2. Cover with remaining oil and spices and continue cooking over low heat.
3. Cook until all of the garlic is dark golden brown.
4. Strain the excess oil off of the garlic.
5. Blend the garlic with just enough oil to make a smooth puree. Cool thoroughly.

Lime Vinaigrette:

Ingredients:
1/4 C. freshly-squeezed lime juice
1/2 C. salad oil
Salt to taste
Sugar to taste

Directions:
1. Whisk the lime juice and oil to emulsify and season to taste with sugar and salt.

Chipotle Mayonnaise:

Ingredients:
1/2 qt. mayonnaise
2.5 oz. chipotle in adobo

Directions:
1. Blend chipotles to a smooth puree.
2. Combine mayonnaise and chipotle puree.

Taco Assembly:
1. Marinate the fish in enough garlic marinade to thoroughly coat.
2. Season the fish with salt and grill.
3. Place one piece of fish on each tortilla and drizzle with chipotle mayo.
4. Combine the Napa cabbage and pea shoots and season with lime vinaigrette and salt.
5. Place a small amount of salad on each taco and garnish with chicharones.