Able Made Go-Getter: Restaurateur Julian Sawyer

April 15, 2020


Island Vibes are on the Menu

Running out of at-home lunch or dinner recipe ideas? Bahamas-born restaurateur Julian Sawyer brings the islands home with a recipe that’s as effortless as it is flavorful.  Share this post on social media for a change to win a $150 gift certificate to support Sawyer's Restaurant.

"These tacos get your Zen right!" - Chef Julian


Yield: 4 tacos


Taco Ingredients

4 six inch round soft tortillas

1 lb white fish (sub portobello mushrooms if you are vegetarian)

2 cups butter lettuce

1 diced avocado


Pico de Gallo Ingredients

1 lime juiced

1 diced jalapeno

2 tomatoes, diced

1 tbsp minced scallions

2 tbsp cilantro

Salt and pepper to taste

parsley for garnish top


Chipotle Mayo Ingredients

1/2 cup chipotle peppers, minced (or canned peppers)

1 cup mayonnaise

tsp fresh lime juice

salt and pepper to taste



Combine all ingredients for Pico de Gallo, set side. Pro tip: make the day before so flavors can marinate.

Puree chipotle, lime, mayo, and salt and pepper. Place in the fridge.

Wash and salt and pepper the fish, then pan sear on both sides for 5 minutes per side.

Warm soft tortilla shells for one minute per side over medium heat.

Layer lettuce, fish, avocado, Pico de Gallo, a squeeze of Chipotle Mayo, garnish with fresh parsley. Enjoy!