Blue Corn Fish Tacos with Spirulina Blue Rice & Crema
Servings
4people (makes 8 tacos)
Servings
4people (makes 8 tacos)
Ingredients
FOR THE FISH
  • 1½pounds flaky white fish, like tilapia, mahi-mahi or paiche (skinned, boned and cleaned)
  • ¼teaspoon salt
  • ¼teaspoon pepper
  • 1teaspoon ground cumin
  • Avocado oil or other neutral cooking oil
  • Zest of 1 lime
FOR THE BLUE RICE
  • 2cups cooked white rice
  • ½gram E3 Live Blue Majik blue spirulina powder
  • 1tablespoon finely chopped fresh cilantro
  • 1tablespoon fresh lime juice
  • Neutral oil, like avocado oil
  • ⅛teaspoon salt
  • Pinch of black pepper
FOR THE BLUE CREMA
  • ¾cup Mexican crema, sour cream or Greek yogurt
  • ½cup mayonnaise
  • ½gram E3 Live Blue Majik blue spirulina powder
  • 1large clove garlic, grated on a microplane or minced
  • 2tablespoons fresh lime juice
  • ⅛teaspoon salt
FOR THE TACOS
  • ½–1cup shredded cabbage, optional
  • 8 (6-inch) blue corn tortillas
  • Lime wedges (optional)
  • Blue corn tortilla chips, crushed
Instructions
  1. Make the fish: Preheat oven to 375°. Season fish on both sides with salt, black pepper and cumin. Drizzle with neutral oil, and bake until cooked through (opaque and flaky) or until internal temperature reaches 145˚. Remove from oven, and sprinkle lime zest evenly on top. Break up fish into large chunks for tacos, and set aside for assembly.
  2. Prepare the blue rice: Mix cooked rice with blue spirulina, cilantro, lime juice, a drizzle of neutral oil, and salt and pepper. Toss until evenly mixed, taste for seasoning and set aside for taco assembly.
  3. Make the blue crema: Mix all crema ingredients in a small bowl, and chill in refrigerator for taco assembly.
  4. To assemble tacos, place a small scoop of blue rice on each blue corn tortilla. Top with a little shredded cabbage, some fish pieces, a dollop of blue crema and a sprinkle of crushed blue corn tortilla chips.