1 lb. fish fillets
Salt to sprinkle on fish
8 oz. sliced baby portobella mushrooms
2 poblano peppers
2 T. extra virgin olive oil
½ tsp. salt
½ tsp. garlic salt
½ tsp. paprika
4 to 6 large 8″ flour tortillas (soft tacos)
Wash and pat dry the filleted fish: then salt. Cut the fish into bite-sized pieces and set aside.
When washing the mushrooms, do not allow them to stand in water. Wash them quickly, drain, and spread on paper towels to pat dry immediately.
Wash and dry the poblano peppers; then remove and discard all seeds and inside veins. Wash hands to remove the poblano oils. Slice and chop the poblano peppers smaller than the bite-sized fish pieces, but do not mince.
Heat the olive oil in a large skillet to high heat; then flash sauté the mushrooms with the ½ tsp. salt for about 30 seconds. Using a slotted spoon, remove the mushrooms to a side bowl leaving the juices in the skillet.
Return the skillet to high heat and add the fish bites. Lower the heat to medium to medium-high and stir-fry the fish bites until they are just barely cooked. Add the garlic salt, paprika, and chopped poblano peppers. Continue to stir-fry until the poblano begins to wilt, and then add the mushrooms. Stir-fry 1 minute, then turn off the heat and leave the skillet on the hot burner for an additional minute or two. If the cooked mushroom slices are too large, use kitchen scissors to cut them smaller.
When ready to serve, warm the soft tortillas then fill the center of the tortilla with some of the fish, mushroom, & poblano mixture and roll to make a wrap. Secure the wrap with a cocktail pick, and place on a warm plate. Repeat with all the tortillas. Serve immediately.
Serves: 4 to 6.