Fish Tacos Slaw Bobby Flay

Place fish in a medium sized dish.

Fish tacos slaw bobby flay. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through. 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. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Brush the fish with oil on both sides and season with salt and pepper. Mix the cayenne with 1 2 teaspoon salt in a small bowl. Rub all over the fish. Grill until golden brown and slightly charred on both.

This is bobby flay s take on the classic fish tacos. Remove the fish from the marinade place onto a hot grill flesh side. On fish fridays this is a go to dish for my family. While the grill is heating up mix up the tasty cilantro lime cabbage slaw.

Let marinate for 15 to 20 minutes. Combine the cabbage and carrot in a large bowl. Add the pineapple pineapple puree habanero and vinegar and cook until the mixture is completely soft about. Whisk together the oil lime juice ancho jalapeno and cilantro and pour over the fish.

Reserve 1 4 cup of the dressing for the fish. Heat a grill pan or cast iron griddle over high heat. Add onion cilantro jalapeño and fresh lime juice and toss. In this recipe you can use a white flaky fish like mahi mahi or orata.

Add half of the dressing and toss to coat. Heat oil in a medium saucepan over medium high heat. Grill until well marked on the bottom and the fish releases easily from the grill about 6 minutes. Either chop the cabbage or buy a pound of pre chopped cabbage in a bag.

Let marinate for 15 to 20 minutes. Preheat grill to medium high heat. Place the tortillas on a flat surface fill the center of each with some of the fish red slaw salsa hot sauce and cilantro leaves fold and eat. To make the fish tacos on the grill pre heat the grill and stir together the quick spice rub seasoning the fish or tofu.