Cambria Style

Mike Ward’s Thai-Style Fish Tacos

“This easy recipe will have you enjoying gorgeous, fresh flavors in 10 minutes,” says Ward. “Yeah baby!”


PREP & COOKING TIME: 10 minutes | SERVES: 4


INGREDIENTS

1 lb. boneless, firm-fleshed fish, cut into small chunks
Salt and pepper
1/2 head of white cabbage
1 red onion
2-3 red chili peppers
2-3 green onions
1 bunch fresh cilantro
Thai sweet chili sauce
Mayonnaise
Fresh limes
Flatbread or tortilla (Mike uses organic kamut flatbread)

DIRECTIONS

Cut fish into small chunks, season with salt and pepper, and fry in a sauté pan until just cooked. Finely chop the cabbage, red onion, chili peppers, and green onions, and tear up the cilantro. In a bowl, mix equal portions of Thai sweet chili sauce and mayonnaise until just combined. Take a flatbread or tortilla, load ’er up with fish and veggies, and top with cilantro and sauce. “Crack a beer and pretend it's summer and you're laughing,” says Ward. For added flair, garnish each serving with a lime half, grilled just enough to brown the surface.                                                                                                                                       A recipe by CHEF MIKE WARD 


Discover more versatile chicken recipes from Chef Mike Ward