Tuesday, July 18, 2017

FISH TACOS WITH THAI-STYLE MAYONNAISE ENJOY DAN:

       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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