Grilled Fish Tacos With Avocado Relish Smoky Tomato Greek Yogurt Crema And Red Cabbage Citrus Slaw Recipes
THROWDOWN'S FISH TACOS
Steps:
- Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.
- Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth.
- Put the sour cream into a medium bowl, add the salsa and stir to combine.
- Heat the oil in a medium saute pan over high heat. Add the onion and cook until soft, about 3 minutes. Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes.
- Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth. Strain through a mesh strainer into a bowl. Let cool to room temperature before serving. The sauce can be stored, covered, in the refrigerator for 1 week. Bring to room temperature before serving.
- Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.
- Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.
- Preheat the grill to high or grill pan over high heat.
- Brush both sides of the fish with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.
- Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat.
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GRILLED FISH TACOS WITH AVOCADO CREMA - CTV
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- For the fish, combine the oil, chili powder, oregano, cumin, salt, cilantro, and thinly sliced jalapeno. Add the fish, stir to coat, and set this in the fridge to marinate for te to 15 minutes while you prepare the avocado crema.
- For the crema, place the avocado, Greek yogurt, minced jalapeno, garlic, cilantro, lime zest and juice, and some salt in a food processor. Blitz until smooth and set aside.
- Heat a grill or grill pan to medium-high heat. Remove the fish from the marinade and place it straight on the grill or grill pan. Sprinkle with a little extra salt and cook the fish for about five to six minutes, undisturbed. Turn the fish over and continue to cook until done to your liking. Flake the fish and serve on mini corn tortillas with the crema, some feta cheese, cilantro, lime wedges, and pico de gallo.
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