Tommy Bahamas Asian Slaw Recipe 335

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TOMMY BAHAMA'S ASIAN SLAW RECIPE - (3.3/5)



Tommy Bahama's Asian Slaw Recipe - (3.3/5) image

Provided by Reen

Number Of Ingredients 8

4 ounces cabbage, shredded
1 teaspoon flat leaf parsley, roughly chopped
2 ounces Jicama, peeled and julienned
2 ounces red onion, peeled and sliced paper thin
2 teaspoons olive oil
2 tablespoons freshly squeezed lime juice
Kosher salt (to taste)
Coarsely ground black pepper (to taste)

Steps:

  • Toss together in a mixing bowl.

BAHAMIAN COLESLAW



Bahamian Coleslaw image

I got this from a lady who was a native of the island of Abaco in the Bahamas, she was the best cook on the island. It is better after it sits for a day or so. I use low fat mayo, but it's really good with the real deal. I'm unsure of how much this actually makes, so the serving number is just a guess, but it makes alot.

Provided by chelle keithley

Categories     Caribbean

Time 12h15m

Yield 16 serving(s)

Number Of Ingredients 12

1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 tomatoes, chopped
1 medium sweet onion, chopped
1/2 green pepper, chopped
1 1/2 cups light mayonnaise
1 cup ketchup
2 tablespoons mustard
2 teaspoons soy sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
fresh lemon juice, as desired

Steps:

  • Mix up all ingredients in large bowl.
  • Cover and refrigerate 12-24 hours.

Nutrition Facts : Calories 118.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 7.9, Sodium 435.1, Carbohydrate 12.3, Fiber 2.3, Sugar 8.1, Protein 1.9

TOMMY BAHAMA'S BLACKENED CABO FISH TACOS



Tommy Bahama's Blackened Cabo Fish Tacos image

I found this recipe to post after a friend shared a picture of her daughter enjoying these at Tommy Bahama's Restaurant in Florida. They sound fantastic and I cannot wait to try them!

Provided by Cook4_6

Categories     Mexican

Time 12h45m

Yield 6 serving(s)

Number Of Ingredients 38

24 ounces of your favorite white fish
8 ounces fish taco marinade (see recipe below)
8 tablespoons lime sour cream (see recipe below)
8 tablespoons chipotle aioli (see recipe below)
3/4 lb Coleslaw (Asian see recipe below)
8 tablespoons pico de gallo (see recipe below)
12 white corn tortillas, 6-inch size
4 ounces unsalted butter
2 tablespoons cajun blackening seasoning (any brand)
3/4 cup unsweetened coconut milk
1/4 cup egg yolk, whipped
1 tablespoon cilantro, washed and rough chopped
1 tablespoon jalapeno pepper, minced
1 teaspoon cumin
1 teaspoon spanish paprika
6 tablespoons sour cream
2 tablespoons freshly squeezed lime juice
3/4 cup mayonnaise
1 tbsp.dijon mustard
1 chipotle pepper
1 teaspoon freshly squeezed lime juice
salt, Kosher (to taste)
fresh coarse ground black pepper (to taste)
1/2 cup red onion, diced
1 tablespoon jalapeno, minced
1/4 cup ripe tomatoes, diced
1/2 teaspoon salt (sea or kosher)
1 tablespoon freshly squeezed lime juice
1 tablespoon cilantro, finely chopped
1/8 teaspoon black pepper (a pinch)
4 ounces shredded cabbage
2 tablespoons fresh cilantro, roughly chopped
2 ounces jicama, peeled and julienned
2 ounces red onions, peeled and sliced paper thin
2 teaspoons olive oil
2 tablespoons freshly squeezed lime juice
kosher salt (to taste)
fresh coarse ground black pepper (to taste)

Steps:

  • To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well.
  • Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together.
  • Hold refrigerated for at least 12 hours.
  • To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well.
  • Transfer to a small squeeze bottle with a small tip and refrigerate.
  • To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.
  • To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl.
  • Wash cilantro and chop fine, then add to the bowl.
  • Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours.
  • To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together.
  • To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan.
  • Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly.
  • Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.
  • Turn the heat down to very low and hold hot.
  • In a large, clean sauté pan, heat the tortillas up on both sides.
  • Toss the Asian slaw in a mixing bowl.
  • Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla.
  • Top the fish with a little of the mixed Asian Slaw.
  • Drizzle a little chipotle aioli onto each tortilla.
  • Drizzle a little lime sour cream onto each tortilla.
  • Sprinkle a little pico de gallo onto each tortilla.

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