Recipe courtesy of Bobby Flay
Episode: Fish Tacos
Save Recipe Print
Total:
1 hr 40 min
Prep:
45 min
Inactive:
15 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Prep:
45 min
Inactive:
15 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Tomatillo-Avocado Relish:
Smoked Tomato Salsa Crema:
Roasted Habanero-Mango Hot Sauce:
Red Cabbage Slaw:
Fish:

Directions

Watch how to make this recipe.

For the relish:

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.

For the salsa crema:

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.

For the hot sauce:

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.

For the slaw:

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.

For the fish:

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.

Cook's Note

* Heat the oven to 375 degrees F. Put the habanero in a small ovenproof saute pan, drizzle with a little canola oil and season with salt and pepper, to taste. Roast until charred on all sides. Remove the stem, skin and seeds.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Tex Wasabi's Koi Fish Tacos

Recipe courtesy of Guy Fieri

Fish with Tomatoes, Olives and Capers

Recipe courtesy of Ellie Krieger

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

All American Beef Taco

Recipe courtesy of Alton Brown

Fish Tacos

Recipe courtesy of Anne Burrell

La Fondita Fish Tacos

Recipe courtesy of Joe Realmuto

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.