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
- 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
Instructions
- 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.
- Sauce Blending: Process white vinegar with chipotle puree until smooth, incorporating additional ingredients with brief pulsing to maintain texture.
- Cream Integration: Mix prepared salsa with sour cream in a mixing bowl until well combined.
- 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.
- Dressing Preparation: Blend lemon juice, orange juice, Dijon mustard, honey, basil, salt, and pepper. Slowly incorporate olive oil to emulsify, reserving portion for fish.
- Slaw Assembly: Toss cabbage and carrots with half the dressing, adjusting seasoning as needed.
- 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.
- 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