It’s a bit cheeky for me to add the “a la Marketman” in the title of this post. Because frankly, this is a riff on a fish taco we enjoyed immensely at the Pot Luck Club restaurant in Cape Town. The chef there in turn created it after stints across Asia, including a hotel stint in the Philippines. So it’s a roundabout way of getting to a dish, but I think this version is slightly different but nearly as good. I will do a post on the dinner at Pot Luck Club soon, but suffice it to say this dish made one of the strongest impressions, so I had to try and make it at home.
It seemed like the perfect appetizer for a small gathering of special friends. It casual but luxurious, and wickedly messy to eat, something you can only do in the company of good friends…
Chop up some good avocados, squeeze some lemon juice on them and add chopped cilantro and mix. Place in a bowl and chill.
Get some sushi quality tuna, dice into one-fourth inch cubes, and I added some soy sauce, sesame oil, chili oil and sesame seeds and seasoning.
I purchased a can of re-fried beans, heated them up, and placed them in a bowl to cool a bit before serving. I suppose you could make your own, but I have never done that before.
Also have a bowl of chopped heirloom or regular tomatoes on hand. And a bowl of sour cream as well. I added in a bowl of padrón peppers as well.
For the “taco” I used fried cassava crackers, which do have a tendency to get soft on contact with liquid, so you need to assemble your taco quickly and eat it immediately.
Start with a cassava cracker, shmear on some re-fried beans, top with some avocado, tuna and tomatoes and a dollop of sour cream and serve with a padrón pepper to nibble on for some heat. You can fold this and stuff it in your mouth or try to eat it daintily as an open face taco. No matter how you do it, it tastes great. Not sure why, but it just does. Crunch from the cracker, starchy mushy texture from the beans with that distinct flavor, the freshness of the avocado, cilantro and tomatoes, the tuna and sour cream just make for a mouthful of deliciousness. I could eat 8 of these for dinner, full stop.
For non-alcoholic drinks we had these three bottles of pomegranate, blood orange and tangerine italian sodas (from Whole Foods, and oddly, I purchased them at Duty Free Philippines) which just serendipitously matched the color palette of the evening.
And we had bottles of Veuve Clicquot chilled in the fridge. But we never got to the Veuve, as guests brought several wonderful bottles of champagne and wine with them for dinner… :)