Grilled Fish Tacos With Avocado Relish, Smoky Tomato-Greek Yogurt Crema And Red Cabbage-Citrus Slaw
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cloves
Garlic (chopped)2 tbsps
Pine Nut1 tsp
Kosher Salt2 tbsps
Lime Juice2 tbsps
Red Wine Vinegar1 small
Onion (spanish, roughly chopped)1 tbsp
Mexican Oregano (dried)1 cup
Lemon Juice1 cup
Orange Juice2 tbsps
Clover Honey2 tbsps
Dijon Mustard1
Salt2 cups
Napa Cabbage (thinly sliced)2 cups
Red Cabbage (thinly sliced)3 tbsps
Ancho Chile (powder)1 tsp
Ground Cinnamon1 tsp
Ground Cumin1 tsp
Light Brown Sugar6 inch
FlourDirections:
1
For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency
2
Add the cilantro and continue to mash; the pesto should be very coarse
3
Put the avocados and lime juice in a bowl and sprinkle with salt and pepper
4
Gently fold in the pesto until just combined, being careful not to mash the avocado too much
5
For the crema: Heat a grill to high
6
Toss the tomato halves with some canola oil and season with salt and pepper
7
Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total
8
Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine
9
Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth
10
Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely
11
For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth
12
With the motor running, drizzle in the canola oil until emulsified
13
Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat
14
Season with salt and pepper; add more dressing if needed, reserving a little for fish
15
For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl
16
Mix to blend
17
For the fish: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub
18
Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes
19
Flip and cook another 2 minutes to sear on the reverse side
20
Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides
21
Remove the fish to a platter and let rest for a few minutes
22
While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side
23
With a fork, flake the fish into large chunks
24
Drizzle with the remaining slaw dressing and top with cilantro leaves
25
Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side