Zesty Bobby Flay Slaw Fish Tacos Recipe for Crunch

Bobby Flay’s slaw fish tacos ignite a flavor explosion that electrifies every bite.

Ocean-fresh catches mingle with zesty vegetable confetti, creating a culinary masterpiece.

Tangy marinades and precisely selected spices transform simple ingredients into a gourmet sensation.

Each taco represents a vibrant journey through coastal and Mexican-inspired cuisines.

Crisp textures and bold seasonings craft a dining experience that transcends ordinary meal expectations.

Tender fish becomes a canvas for extraordinary taste combinations that sing with complexity.

Prepare to embark on a mouthwatering adventure that will revolutionize your taco game.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour 25 minutes

Calories: 400 kcal

Servings: 4

What Goes Into Bobby Flay’s Slaw Fish Tacos

• Avocado: Select ripe, dark green fruits with slight give when pressed.
• Tomatillo: Choose firm, bright green husks without blemishes.
• Lime: Pick heavy, bright green citrus with smooth skin.
• Cilantro: Look for bright green, crisp leaves without wilting.
• Olive Oil: Choose cold-pressed, extra virgin for best flavor.

• Jalapeno: Select firm, glossy peppers with vibrant green color.
• Chipotle Puree: Seek smoky, deep-colored pepper paste.
• Vinegar: Opt for high-quality, clear white or apple cider variety.
• Habanero: Choose bright orange, firm peppers with intense heat.
• Honey: Select raw, local honey for deeper flavor profile.
• Mustard: Pick whole grain or Dijon for robust taste.

• White Fish: Select fresh, firm fillets with minimal odor.
• Cabbage: Choose crisp, heavy heads with tight leaves.
• Carrots: Pick firm, bright orange vegetables without soft spots.
• Mango: Select ripe, fragrant fruits with slight softness.
• Tortillas: Choose fresh, soft corn or flour varieties.
• Sour Cream: Pick full-fat, creamy version.
• Hot Sauce: Select artisan or preferred spicy condiment.
• Lemon and Orange: Choose firm, heavy citrus with bright color.

Tools to Assemble Slaw Fish Tacos

• Medium bowl: Perfect for mixing avocado tomatillo and tossing cilantro.
• Food processor: Essential for blending vinegar sauce and mango habanero sauce.
• Blender: Needed for creating smooth citrus dressing.
• Sauté pan: Used for cooking mango habanero sauce with high heat.
• Mesh strainer: Helps strain mango habanero sauce for smooth texture.
• Large bowl: Great for tossing red slaw ingredients.
• Grill or grill pan: Required for cooking fish and warming tortillas.
• Knife: Useful for chopping ingredients and preparing vegetables.
• Cutting board: Provides clean surface for ingredient preparation.
• Measuring cups and spoons: Ensures accurate ingredient measurements.

Instructions for Bobby Flay’s Slaw Fish Tacos

• Craft Vibrant Salsa Base

Blend fresh tomatillos, creamy avocados, spicy jalapeños, and zesty lime juice. Toss with fragrant cilantro drizzled in olive oil. Let the mixture mingle and develop deep flavors for a few moments.

• Whip Up Saucy Accompaniments

Create bold chipotle vinegar sauce by combining tangy vinegar with smoky chipotle puree. Mix salsa into smooth sour cream for a luscious topping. Simmer a fiery mango habanero sauce by caramelizing onions, then blending soft mangoes with habanero peppers and a touch of honey.

• Prepare Citrus Dressing

Blend bright lemon and orange juices with sharp mustard, sweet honey, and fresh basil. Gradually incorporate oil to create a silky, vibrant dressing that will elevate your dish.

• Build Colorful Slaw

Slice crisp cabbage and carrots, then toss with half the citrus dressing. Adjust seasonings to create a crunchy, tangy side that complements the fish perfectly.

• Grill Succulent Fish

Heat grill to high temperature. Brush fish with oil and season generously. Grill until golden and perfectly cooked, creating a delicious charred exterior.

• Assemble Mouthwatering Tacos

Gently flake the grilled fish into tender pieces. Warm tortillas briefly, then layer with grilled fish, zesty slaw, creamy salsa sauce, a dash of hot sauce, and fresh cilantro leaves. Fold and savor the explosion of flavors.

Ideas to Add Flavor to Slaw Fish Tacos

• Customize Heat Levels: Adjust spiciness by removing habanero seeds or adding extra jalapeño for more kick. Control the heat according to personal preference without overwhelming the delicate fish flavors.
• Swap Protein Options: Replace fish with shrimp, chicken, or tofu for versatile taco variations. Each protein brings unique textures and absorbs marinades differently, creating exciting meal transformations.
• Make-Ahead Magic: Prepare sauces and dressings up to 3 days in advance to streamline cooking process. Store in sealed containers in refrigerator, allowing flavors to develop and intensify before final assembly.
• Quick Vegetarian Twist: Skip fish and double up on grilled vegetables like zucchini, bell peppers, and portobello mushrooms. Maintain similar grilling techniques for a plant-based taco experience that doesn't compromise on taste and texture.

How to Serve Slaw Fish Tacos

• Serve Alongside Fresh Companions: Pair the fish tacos with crisp Mexican rice or black beans for a complete meal that brings vibrant flavors together.
• Create a Refreshing Drink Pairing: Blend fresh margaritas or tropical fruit agua fresca to complement the zesty, spicy taco profile and enhance the dining experience.
• Design an Interactive Taco Bar: Lay out additional toppings like diced onions, extra cilantro, lime wedges, and various hot sauces so guests can customize their tacos and enjoy a personalized meal.
• Garnish with Bright Accents: Sprinkle extra fresh cilantro leaves, add a wedge of lime on the side, and consider a small radish salad to provide crisp texture and color contrast to the rich fish tacos.

Proper Storage for Slaw Fish Tacos

• Meal Planning & Storage Advice
• Advance Prep Power: Prepare sauces and dressings up to 3 days before serving to enhance flavor development and save time during meal preparation.
• Refrigeration Strategy: Store each component separately in airtight containers, keeping fish, sauces, and slaw chilled at 40°F or below to maintain freshness and prevent bacterial growth.
• Freezing Potential: Freeze mango habanero sauce and citrus dressing for up to 1 month in sealed containers, allowing quick defrosting when needed for future taco adventures.
• Reheating Recommendations: Warm grilled fish gently in a skillet on low heat to prevent overcooking, and quickly toast tortillas just before assembling tacos to maintain their soft, fresh texture.

Tangy Bobby Flay Slaw Fish Tacos Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 35 reviews

• Total Time: 1 hour 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Bobby Flay’s slaw fish tacos combine zesty lime-marinated fish with crisp cabbage slaw and spicy crema. Fresh ingredients and bold flavors create an irresistible Mexican-inspired dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 3 (8 oz/226 g) red snapper or mahi mahi fillets
• Canola oil
• Salt
• Freshly ground black pepper
• 2 very ripe mangoes, halved and flesh chopped
• 2 cups napa cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 1 large carrot, peeled and julienned
• 1 small Spanish onion, chopped
• 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
• 2 large tomatillos, husked, rinsed, and diced
• 1 ripe Hass avocado, halved, pitted and diced
• 1–2 jalapeno or serrano peppers, finely diced
• ¼ cup red onion, finely diced
• 3 cloves garlic, finely chopped
• 1 habanero, roasted and chopped
• ¼ cup cilantro leaves, freshly chopped
• 3 tbsps cilantro leaves, chopped
• 1 tbsp Mexican oregano, finely chopped
• ¼ cup basil leaves, freshly chopped
• Cilantro leaves
• 2 limes, juiced
• ¼ cup lemon juice
• ¼ cup orange juice
• 2 tbsps rice wine vinegar
• 2 tbsps red wine vinegar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Tomatillo Salsa Preparation: Combine chopped tomatillo, diced avocado, minced jalapeno, and fresh lime juice in a medium bowl. Coat cilantro with extra virgin olive oil, season with salt and pepper, and let rest for flavor melding.
2. Sauce Blending: Process white vinegar with chipotle puree until smooth, incorporating additional ingredients with brief pulsing to maintain texture.
3. Cream Integration: Mix prepared salsa with sour cream in a mixing bowl until well combined.
4. Mango Sauce Creation: Sauté onions in vegetable oil until translucent. Add mango, habanero pepper, white vinegar, and water. Simmer for 15 minutes until mango becomes tender. Blend until smooth in food processor, then strain. Season with honey, salt, and pepper. Cool and store.
5. Dressing Preparation: Blend lemon juice, orange juice, Dijon mustard, honey, basil, salt, and pepper. Slowly incorporate olive oil to emulsify, reserving portion for fish.
6. Slaw Assembly: Toss cabbage and carrots with half the dressing, adjusting seasoning as needed.
7. Fish Grilling: Preheat grill to high. Brush fish with olive oil, season with salt and pepper. Grill 4 minutes per side until golden and fully cooked.
8. Taco Assembly: Warm tortillas briefly on grill. Break grilled fish into rustic pieces. Layer fish, red slaw, salsa, hot sauce, and cilantro in tortillas. Fold and serve immediately.

Notes

• Prep Ahead Wisely: Tomatillo mixture and mango sauce can be prepared up to one week in advance, storing in sealed containers for enhanced flavor development.
• Balance Seasoning Carefully: Taste and adjust salt, pepper, and citrus levels throughout recipe to ensure harmonious flavor profile in each component.
• Control Cooking Temperature: Use high heat for grilling fish to achieve perfect golden-brown exterior while maintaining tender, moist interior.
• Handle Fresh Ingredients Gently: Chop herbs and delicate ingredients like cilantro just before serving to preserve maximum flavor and prevent wilting.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 14 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Protein: 25 g
• Cholesterol: 70 mg