Killer Fish Tacos

I recently read about SoBo, a restaurant in Tofino, on the west coast of Vancouver Island. Their Killer Fish Tacos were first sold from a purple 1971 Chevy truck, parked behind a surf shop, and outfitted with a kitchen and picnic-table seating.

Within months of opening, enRoute magazine put SoBo, short for Sophisticated Bohemian, on its top 10 new restaurants in Canada. Saveur magazine said SoBo was probably the most exciting lunch stand in North America. The restaurant is now off-wheels and settled into a modern space with slate floors, a wall of ocean-view windows and an outdoor wood-burning pizza oven.

I've got a lot of customers who love making fish tacos with tilapia, with rave reviews from the kids.

Here's a modified recipe from SoBo's chef Lisa Ahier, plus a few words from when she handed over her recipe to the Tofino Times:

The salsa should reflect the season; in the summer I use peaches and blueberries, in autumn pears and apples, in winter pineapples. I love to pair these tacos with a lovely bed of greens with just a little olive oil and lime juice. Serving them with traditional Mexican beans and rice is wonderful as well - or simply in the hand alone is refreshing.

Killer Fish Tacos

16 taco shells
2 lb tilapia, medium diced
1/2 cup chipotle chiles canned in adobo, pureed
1 cup red onion small diced
1/2 cup olive oil
1 tbsp kosher salt

Dice the red onion and puree or finely chop the chipotles.

• Pat fish dry and season with kosher salt. Heat oil in a large nonstick skillet over moderate-high heat. Add the onions and saute them for 1 minute; add the fish and fry for about 3 minutes until just cooked. Add the chipotle chiles, stir for 1 more minute and remove from heat.
• Fill taco shells halfway with fish mixture, then top with fruit salsa.
• Serve immediately.
  

Lisa's Fruit Salsa

1 cup kiwi fruit, small diced
1 cup pineapple, small diced
1 cup mango, small diced
1 cup papaya, small diced
2 avocados, small diced
1/2 cup cilantro, chopped
2 limes

• Prepare the fruit salsa by dicing the ingredients small enough to fit into a prepared taco shell — smaller than a fruit salad, but not so small that the fruit turns to mush. Combine the fruit, avocado and cilantro. Refrigerate until ready to use. The holding time is about 24 hours as the fruit starts to break down. Also note that if you intend to prepare the salsa in advance, don't add the avocado until immediately before serving, as avocado turns brown quickly.

Glenn, what are we drinking with this?

Sangria. Red and/or white. This is a basic recipe that would meet with the approval of strict sangria traditionalists and intentionally leaves ample room for improvisation and additions, so think of it as a springboard for your own creation.

For Red:
26 oz wine, try a French rhone
1 Tbsp sugar
juice of 1 large orange
juice of 1 large lemon
1 large orange sliced thinly crosswise
1 large lemon, sliced thinly crosswise
2 medium peaches, peeled, pitted and cut into chunks
[plums, berries or pitted cherries would also be good]
1 cup club soda

• Combine, mix well, refrigerate overnight.
• Just before serving, add soda.

For White: try a Portuguese vinho verde or a light un-oaked chardonnay

Spike: 1 - 2 ounces of brandy, or more if you'd like it stronger.