Grilled Fish Tacos With Jalapeno Escabeche and Tartar Sauce

Name: Grilled Fish Tacos With Jalapeno Escabeche and Tartar Sauce
Prep time: 30
Cook time: 15
Yield: 6
Ingredients: 2 lbs fresh fish cut into 2-3 oz portions (I prefer seabass for tacos); 12-16 Tortillas; 4 Cups shaved cabbage (thin sliced or shaved on a mandolin works best); 4 Ea limes, cut in wedges; 1.5 Cups Mayonnaise (I love using lime mayo if available); 1 Each dill pickle, fine diced; 3 Tbl red onion, fine diced; 2 Tbl fresh parsley, fine chopped; 1 Tbl fresh dill, fine chopped; Salt and Pepper to taste; 1 each medium carrot, peeled and sliced thin into rounds (a mandolin works great for this); 2 2 Ea Jalapenos, sliced thin into rounds; 1 Ea medium red onion, sliced into julienne strips; ½ Cup fresh squeezed lime juice; 1 Tbl kosher salt

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Chef Paul Osborne

Paul has made quite the name for himself in the hospitality industry. He has been working in professional kitchens since age 15 and has had the opportunity to open 9 successful restaurant concepts, as well as two luxury hotels. His concepts range from fast casual to Michelin starred cuisine. Whether it be a neighborhood restaurant looking to refine and increase profitability, or a luxury hotel looking for recognition in this competitive market, Paul and his team of hospitality professionals can turn your dream into a reality.