Bobby Fisher
Active Time
Total Time
30 MIN
Serves : 4 as a starter

Sometimes the simplest dishes speak the loudest, like these delightful “tacos” from F&W Best New Chef 2017 Yoshi Okai, of Austin’s Otoko. He wraps superfresh amberjack fish (or char, salmon or yellowtail) in thin slices of crisp chayote, then lays the tacos in a mix of rice vingear and soy. The garnish—mint, Meyer lemon zest and flaky salt—is key. Slideshow: More Fish Taco Recipes

How to Make It

Step 1    

In a small bowl, mix the unseasoned rice vinegar with the soy sauce and a pinch 
of kosher salt. Spoon the sauce into 4 small, shallow bowls or rimmed plates. 

Step 2    

Arrange 12 of the chayote slices on a work surface and divide the fish strips among them. Fold the chayote over the fish and transfer the “tacos” 
to the bowls. Drizzle the olive oil evenly on top and garnish with mint, grated Meyer lemon zest and flaky sea salt. Serve the tacos right away.

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