Adobo is a traditional Spanish and Filipino method used to marinate, preserve and cook various meats. Vinegar, paprika, salt and many other spices combine to create Adobo. As the Adobo style travelled to different parts of the world, the ingredients changed. Here in Canada canned chipotle in Adobo sauce is very popular in the retail markets. Now I'm starting to see specialty fish taco shops and food trucks in Toronto putting their own spin on Adobo.

When working with seafood I love to use a Mexican dry rub Adobo. Here is a simple recipe to get introduced to the flavours:

1 part ground ancho chilies - 1 part smoked/sweet paprika - 1 part cumin - 1 part onion & garlic granulated - salt to taste

For those that want to be bold, add to the mix - 1 part ground coriander - 1 part ground fennel - 1 part ground mustard - 1 part Mexican oregano

I'm working with our 5 oz Haddock fillet, which is a popular size for fish & chips. Simply brush/spray the Haddock with a bit of oil and then rub it down with the Adobo. Place it in the oven and you're good to go!

Here is the build: soft flour/corn tortilla - shaved red cabbage - fire-grilled pineapple salsa - smoked mozzarella - adobo rubbed haddock - arugula sprouts - guacamole - sriracha sour cream.

Try to utilize ingredients that are already on your menu for the build. That 5 oz Haddock can be used for 3 tacos on a 5 inch tortilla. Here in Toronto you can charge $5 per taco, with most establishments cutting a deal when you order 3 or more.

Remember that you don't need a fancy taco holder to do fish tacos. Just assemble all the ingredients in the center of the tortilla and the customer will take care of the rest. For take-out simply fold the tacos and lean them up against each other or use toothpicks.

Stay Hungry My Friends!!