Name: Fish Tacos with Papaya Slaw
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT10H5M0.000S
Yield: 4 servings
Ingredients: 1 small slightly underripe papaya; 3 cups shredded green cabbage; 1 cup daikon or white radish matchsticks (see Cook's Note); 1 Thai red chile, thinly sliced; 1 clove garlic, grated; 3 tablespoons lime juice plus 1 teaspoon lime zest; 2 tablespoons fish sauce; 1 tablespoon plus 1/2 teaspoon brown sugar; Kosher salt; 1 tablespoon chili powder; 1 1/2 teaspoons kosher salt, plus more as needed; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets; Oil, for cooking; 1/2 cup crema; 1 tablespoon chopped chipotle and adobo sauce; 1 teaspoon hot sauce; 12 street-taco-size flour tortillas, warmed; 2 avocados, sliced; Pickled Red Onions, recipe follows; 1/3 cup fresh cilantro leaves; Lime wedges; 1 cup red wine vinegar; 1/4 cup sugar; 2 tablespoons kosher salt; 1 tablespoon pickling spice; 1 red onion, thinly sliced into rings

Directions

For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook's Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside.
For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces.
Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside.
To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.

Pickled Red Onions:

Yield: Makes 3 cups

Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.

Cook’s Note

If you have a mandoline slicer, use the julienne blade attachment to cut the papaya and daikon.

On Tonight

Fish Tacos with Papaya Slaw

Slaw:

Fish:

Crema:

To Serve:

Pickled Red Onions:

Pickled Red Onions:

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