FISH TACOS WITH THAI-STYLE MAYONNAISE by
CHEF DAN:
Serves
4
PICKLED
RED ONION:
1
red onion, halved lengthwise, thinly sliced
2
jalapenos
2/3-cup
rice vinegar
1
tablespoon EACH lime juice and mirin
1
teaspoon kosher salt
THAI
STYLE MAYONNAISE:
1/2-cup
mayonnaise
1/2-cup
Mexican style sour cream
1
tablespoon chili garlic sauce
2
tablespoon fresh lime juice
1
tablespoon fresh cilantro ENJOY DAN:
LIVE AND EAT FISH!!
BAJA
CABBAGE SLAW:
2
tablespoon Mexican sour cream
3/4-teaspoon
lime juice
2
drops Tabasco Chipotle pepper sauce
1/2-heat
green cabbage, thinly sliced
Kosher
salt and freshly ground black pepper
MARINATED
FISH:
1/4-cup
olive oil
1/2-teaspoon
EACH chili powder and turmeric
1-1/2-teaspoons
fried oregano
1/2-teaspoon
EACH ground cumin, and coriander
1
jalapeno, seeded and
1
pound Mahi Mahi fillet or any flaky white fish fillets.
Corn
tortillas, for serving
DIRECTIONS:
PICKED RED ONION:
1.
Place
the red onion and jalapeno in heatproof bowl.
2.
In
a skillet, combine vinegar, and next 3 ingredients.
3.
Bring
to a boil over high heat, stirring in onion mixture.
4.
Allow
to stat at room temperature for at least 1 hour.
THAI
STYLE MAYONNAISE:
1.
In
a bowl combine all ingredients.
BAJA
CABBAGE SLAW:
1.
In
a bowl mix all ingredients in a bowl; combine with mayo mixture.
MARINATED
FISH:
1.
In
a bowl mix all ingredients together.
2.
Add
fish and marinate for 20 minutes.
3.
In
a skillet over medium-high heat, remove fish and add to hot skillet.
4.
Cook
for 4 minutes, turning once.
ASSEMBLY:
1.
Heat
tortillas according to package directions:
2.
Place
a heaped spoon of fish onto center of warm tortilla.
3.
Top
with picked onion and jalapeno, Thai style mayo and cabbage.
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