Fish Tacos with Mango Salsa and Slaw
Summer is here! Time to ditch some of the heavy soup recipes and STOP baking! Enjoy the outdoors - but keep your distance - and of course start enjoying some summer flavors. Fish tacos are quick and easy (healthier than beef tacos!) and you can add so much summer fun to them. This mango salsa is great and can be used on anything - but it is very good on fish, particularly good grilled swordfish.
Source: cobbled together from recipes from NYT, Weber's "Art of the Grill" and What's Gaby Cooking.
My taco
(minus the yummy drizzle of crema - I have a crema-adverse family :( You should add.)
Ingredients
Fish
2 pounds cod
Salt and fresh ground pepper to taste
2 tablespoons extra-virgin olive oil
Mango Salsa
1 large mango, peeled, pitted and cut into 1/2-inch dice
2 teaspoons thinly sliced scallions, white part only
1 jalapeño chile, seeded and finely chopped
1 tablespoon finely chopped fresh basil
1 teaspoon fresh lime juice
Curtido (Slaw)
1/3 head green cabbage shredded
1/3 head red cabbage shredded
1 large carrot grated
1/2 yellow onion sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Crema
1/3 cup sour cream
3 tablespoons mayonnaise
juice and zest of 1 lime
salt to taste
Tacos
8 flour tortillas
sliced avocados
chopped cilantro
hot sauce
wedges of lime - kind of like more cowbell - more is better
Preparation
Salsa
In a small bowl, combine the mango, scallions, jalapeño chile, basil and lime juice. Toss gently to mix.
Curtido (Slaw)
Combine the cabbage, carrot, and onion in a large bowl.
Combine the remaining ingredients in a separate bowl and then our cover the cabbage mixture and stir.
Cover and refrigerate for at least 2 hours before serving. More time is better for the flavors and time softens the texture (a bit of pickling is happening) - but if serving right away it is not going to kill anyone.
Crema
Whisk all ingredients together and season to taste with salt.
If you own a small squirt-like bottle, place in that - otherwise you will just drizzle with a teaspoon over your final taco masterpiece.
For the Fish and Tacos
Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil.
Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork.
Place tortillas on grill for 20 seconds per side - keep in foil to keep them warm (on upper rack) if not serving immediately - but better to serve right away.
Remove fish from heat and prepare tacos - place pieces of fish in a warm tortilla, add salsa and slaw, drizzle the crema and add other garnish items.
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