For the Kaffir Lime Mayo
Juice from one lime, grated zest reserved
5 tablespoons mayonnaise
2 kaffir lime leaves, trimmed and finely chopped
2 cloves garlic
salt and pepper
For the Fish Tacos
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
salt and freshly ground pepper
quinoa corn tortillas, recipe follows
1 bunch radishes, trimmed and thinly sliced
watercress, for serving
lime wedges, for serving
Make the Kaffir Lime Mayo
In a food processor, combine lime juice, zest, mayonnaise, kaffir leaves, and garlic. Process until smooth. Salt and pepper to taste. Set aside kaffir mayo.
Make the Tacos
Prepare a grill or cast iron pan over medium high heat. Brush the fish with oil and season with salt and pepper. Cook until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of kaffir mayo on a tortilla. Top with fish, sliced radishes, and greens. Serve with lime wedges.
Quinoa Corn Tortillas
Yield: 12 tortillas
1 ½ cups masa harina
1/2 cup popped red quinoa
1/2 teaspoon salt
2 tablespoons melted butter
About 1 ¼ cup hot water, or more as needed
flour for kneading
fresh dill, for pressing (optional)
Combine the masa, quinoa and salt in a bowl; stir in the butter. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball. Add more water by the tablespoon if needed.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
Break off a ping pong size ball of dough and lightly flour. Top with sprigs of dill. Press in a tortilla press, or roll them with a rolling pin, until a diameter of 4 to 6 inches.
Place a cast iron skillet over medium-high heat for 4 to 5 minutes. Cook the tortillas, 2 at a time, until brown spots appear on the bottom, about 1 minute. Flip, and cook the other side. Wrap the cooked tortillas in a towel to keep warm until ready to serve.
Cook’s Note: To pop quinoa, place in a saucepan and warm over medium heat with lid on. Once you hear little popping noises inside, begin to shake pan to evenly cook. After popping sounds slow down, about 30 seconds, take off heat and reserve to side. Leftover popped quinoa is perfect to top yogurt and avocado toast.