Lionfish Tacos by Wanda Pantojas

Lionfish Tacos - Wanda Pantojas (4 portions)

4 ea fillets of Lionfish

Salt and pepper to taste

2 ea garlic cloves

1 tbsp / 15 ml lemon juice

1½ cup / 187.5g flour

2 ea eggs beaten (egg wash)

2 cup / 240 g cornmeal

1 cup / 200 ml vegetable oil

8 ea flour tortillas (medium size)

1 ea bunch romaine lettuce

1 cup / 70 g green cabbage, sliced

½ cup / 50 g red onion, sliced

1 tbsp / 6 g poppy seeds, toasted

2 tbsp / 30 g cilantro mayonnaise

1. Cut the fish filets into strips, approximately 3 inches.

2. Season the fish strips with salt, pepper, garlic and lemon juice.

3. Bread the fish with the standard procedure (flour, egg wash and breadcrumbs or cornmeal).

4. Fry at medium heat until golden brown color. Drain over paper towel.

5. Warm up the tortillas at the grill or griddle.

6. Serve each tortilla with 2 pieces of fish strips, Romano lettuce, red cabbage, and red onion.

7. Sprinkle poppy seeds on top of each tortilla and finish with cilantro mayonnaise.

Chef Wanda Pantojas

Wanda Pantojas, PhD is an Associate Professor at the School of Hotel and Restaurant Management of the University of Puerto Rico in Carolina. She sees as her responsibility, “to provide a humanistic education, with technical experiences from the Hospitality Industry to forge professional in this field.” Wanda has a great passion for the culinary arts, the history of eating, the respect of every food, and maintaining a healthy lifestyle through good nutrition. As she says: “I firmly believe in the relationship between the environment around us and health. When we are born, grow up and live in these islands, we obtain, as a gift, a wide sea that can provide us forever with the necessary food for a balanced diet, clean air, a beautiful space for recreation and enhance our quality of life.”