Cooking for Zo

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook time: 5-10 min.
Difficulty: 1

This fish tacos we actually inspired by an Ahi burger that I had a few months back at Burger Me in Reno, NV.  I was feeling under the weather and we decided to pick up something easy for dinner.  I saw they had an Ahi burger and inquired about it.  They were sold out and did not know when they would get another shipment of Ahi in.  Intrigued I waited a few weeks and drove back up to Burger Me and once  again inquired about the Ahi burger.  They had just received another shipment of Ahi as they had sold out once again.  I ordered one and very much enjoyed it.  While eating it I thought to myself, "Man if they would spicy it up a little with some wasabi, add a little ginger and kimchi I would be in heaven right now!  A few nights later I decided I would add what I thought would make the burger amazing, kick up the seasoning on the fish a little and drop the bun in favor of some tortillas.  The results were just plan delicious!  Enjoy!

Ingredients:
Tacos
8 fajita sized flour tortillas

Ahi Steaks
2 (.375 lb) Ahi steaks
1/2 tsp ground coriander
1/4 tsp hot paprika
1/4 tsp chipotle chili pepper
1/2 tsp kosher salt
1 1/2 tbsp fresh crack pepper
1 tbsp butter
1 tbsp olive oil
1/2 of a lemon

Topping
1/3 cup kimchi (drained, chopped up a little)
3 tbsp pickled ginger (drained, chopped up a little)
1/4 cup red onion (Juliane then halved)

Sauce
1 tbsp wasabi horseradish
1/4 cup mayonnaise

Sauce
Mix together wasabi horseradish and mayonnaise in a small bowl and sit to side until ready to use.

Topping
Mix ginger, kimchi and red onions in small bowl, sit to side until ready to use.

Ahi Tacos
In a small bowl mix together all seasonings. Pat mixed seasonings evenly onto both sides of Ahi.

In a medium skillet add olive oil and melt butter over medium-high heat.  Place steaks as close to the center of the pan and cook for 1 1/2-2 minutes.  Flip steaks using a spatula and cook for another 1 1/2-2 minutes.

Move steaks from skillet to cutting board.  Squeeze fresh lemon juice over steaks and then slice each steak at an angle into 8 to 10 pieces.

While steaks are cooking spread out 4 tortillas on a piece of wax paper.  Separate the sauce evenly onto the 4 tortillas and spread evenly across the entire tortilla.  Place another tortilla onto each covered tortilla and give a quarter turn.

Lay 1/8 of kimichi mixture into the middle of each tortilla.  Spread out 1/4 of the Ahi in the middle of each taco and then finish up by evenly distributing the remaining kimchi over the Ahi.  Serve and enjoy!