Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our new recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.
“New year, new you.” We have all heard the saying a million times, or at least seen it on social media. No matter whether you are turning over a new leaf or are already in a good groove, eating healthy is never a bad idea. Pinstack, a bowl-and-bite joint in West Plano, has done us all a favor and added a couple of lighter dishes to their bar menu.
Enjoying a night out with friends may be the opposite of your New Year’s resolution, so if staying in and making a nice, unique meal is more your style, we have you covered.
Dish Pirate: Pinstack’s Fish Tacos
Inspired by: Chef Dan Bevis
Recipe (Yields 3 Tacos)
Ingredients:
3 flour tortillas
Blackened Mahi Mahi 1oz per taco (recipe below)
Strawberry Pico (recipe below)
Cilantro Lime Aioli (recipe below)
Queso Fresco (optional)
Blackened Mahi
3 oz Mahi Mahi thawed and diced
1/2 Tbsp olive oil
Cajun seasoning to taste
Strawberry Pico
1 pint strawberries, diced
1 poblano pepper, diced
1/2 red onion, diced
1/2 cup chopped cilantro
Juice from one lime
Salt & pepper to taste
Cilantro Lime Aioli
1 cup mayo
1 Tbsp chopped garlic
1 Tbsp chopped cilantro
1 tsp lime zest
Juice from one lime
Salt & pepper to taste
Preparation:
1. Dice fish and toss with cajun seasoning. Heat olive oil in pan over medium heat and sauce fish for five minutes, or until cooked thoroughly.
2. In separate bowl, combine all ingredients for strawberry pico.
3. In separate bowl, combine all ingredients for cilantro lime aioli.
4. Warm tortillas. Place one ounce of fish in each tortilla. Top with strawberry pico and cilantro lime aioli. Add a little queso fresco if you prefer. Serve immediately.
