For the longest time I have been avoiding fish tacos. Why? I really don't know, for me tacos was filled with ground beef, and there was no need to change that. Wrong! By adding seafood to tacos a new world of possibilities openes up.

Tacos are easy to make, basically you need some greens, protein and salsa. This time I opted for poached Petrale sole filets and smoked shrimps.

This is my version:

Serves 2.

Ingredients

2 petrale filets, poached
4-6 small tortilla, heated
6 smoked shrimps, I found smoked chipotle shrimps in my local Whole Foods Market
a few handful greens or Napa cabbage, finely chopped
2 grilled corn ears, and cut of the cob
10 cherry tomatoes, cut in half
mango/habanero salsa
guacamole
salt
lemon pepper
white wine, enough to cover the skillet with about 1 cm

Directions

Make the guacamole and salsa.

Make sure there are no bones in the filets. Season them with salt and lemon pepper. Add white wine to a skillet and bring it to a slow simmer, put the fillets in the pan and poach it until its white and opaque, about 4-5 minutes. You can use more spices in the poaching liquid, but I wanted the delicate flavor of the fish to shine through.

Heat the tortilla and assemble the tacos and serve with a slaw, salsa and guacamole.

Enjoy!