fish toacos with homemade chips, guacamole, and persimmon salsa

prep time:  tbd
cook time:  tbd
servings:  6

chips ingredients:
4 ezekial sprouted corn tortillas or 2 brown rice tortillas
olive oil (optional)
salt (optional)

salsa ingredients:
2 cups very rip persimmon tomatoes - chopped or mashed
1/2 red onion
cayenne or chili powder - to taste
1/4 cup mixed basil and mint leaves
1 tablespoon olive oil
3 tablespoons fresh lime juice - to taste
2 teaspoons peeled and minced fresh ginger

tacos ingredients:
2 cups almond or rice milk
1/2 cup chopped fresh cilantro
1 tablespoon salt
1 tablespoon fresh lime juice
2 pounds skinless halibut or sea bass or trout - coarsely sliced into 1-inch by 1-inch pieces.
taco tortillas
avocado - sliced (optional)

chips steps:
1.  cut the tortillas into wedges (into quarters or eighths).  brush with olive oil and dust with salt.

2.  place in a single layer on two baking sheets and toast for 5 - 8 minutes until golden brown and crispy.

note:  watch carefully to avoid burning.

salsa steps:
1.  mix all ingredients into a bowl until well combined and let marinate for a few minutes, adjusting seasoning to taste. 

tacos steps:
1.  mix all ingredients, except tortillas and avocado, in a large bowl with the fish pieces and toss to coat.  cover and place in the fridge for 1 -3 hours or overnight.

2.  preheat oven to 300 degrees and place the tortillas on a baking sheet until warm and then loosely wrap in dish towels to keep them soft and warm.

3.  add 2 tablespoons olive oil to a large saucepan and remove the fish from the soaking marinade and cook over medium heat until just barely golden brown, about 5 minutes.

4.  spoon into the warmed tortillas and serve with avocado and salsa.

- goop, january 2011