Recipe for: Mediterranean Fish Tacos with Goat Cheese Salsa & Pine Nuts
|For the Fish Tacos:|
|4 oz||4 oz goat cheese|
|1 cup||Greek yogurt|
|1 handful||flat-leaf parsley, finely chopped|
|2 cloves||garlic, grated or minced|
|¼ cup||extra-virgin olive oil|
|salt & pepper|
|12||(5 to 6-inch) flour tortillas|
|8||pepperoncini peppers sliced|
|¼ cup||pine nuts|
|For the Street Corn:|
|4||ears of corn shucked|
|2 oz||goat cheese|
1. Heat a grill pan over medium high heat or preheat an outdoor grill. Season the fish with seasoning (we like Whole Foods') Mediterranean seafood seasoning. Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
2. In a bowl stir together lemon juice, garlic Greek yogurt, goat cheese, and 2 tablespoons of parsley. Slice hot peppers and reserve. Toss the arugula with the dressing. In another bowl mix goat cheese with mayo and 2 tablespoons of parsley.
3. Grill fish 4 to 6 minutes until firm and cooked through. At the same time grill the corn until you get nicely browned spots on the kernels.
4. Spread the goat cheese mayonnaise out on a plate and roll the corn in the sauce. Sprinkle the corn with paprika on all sides. Serve fish to wrap in soft tortillas with arugula salad, hot peppers and pinenuts.