Spicy Fish Tacos with Crown Maple Smoked Chili Sauce
Try this spicy chili sauce with chicken and pork too. Use on all of your favorite tacos or tamales. Crown Maple is a perfect balance and flavor for the spicy and smoky flavor of these special chilies.
TOTAL TIME :
SMOKED MAPLE CHILI SAUCE:
De-seed (except for chile arbol) and toast chilies in a hot dry skillet for 45 seconds per side (or until lightly toasted & warm).
Place dried chilies, vinegar, salt and Crown Maple Syrup in a food processor or blender.
Blend slowly and drizzle in oil. Add water as needed to smooth out and make a sauce consistency. Blend well.
Reserve (refrigerate if storing for later date)
ROASTED WHITEFISH WITH CHOPPED GREEN SALSA:
Dry white fish with a paper towel. Marinate with smoked maple chili sauce for at least 30 minutes
Meanwhile, chop cucumber, tomatillos, mango, avocado and onions and mix together with salt. Set aside.
Sear white fish over medium heat until both sides are golden brown. If you filets are thick, place in a 350°F oven for 3-5 minutes until fish flakes with a fork.
Let fish cool slightly then separate small bites with a fork.
Prepare tacos by layering fish first, chopped green salsa, crema, then extra chili sauce to taste.