Fish Tacos Slaw Bobby Flay

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.

Fish tacos slaw bobby flay. On fish fridays this is a go to dish for my family. This is bobby flay s take on the classic fish tacos. Mix the cayenne with 1 2 teaspoon salt in a small bowl. 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. I ve also used citrus marinated salmon. Grill until golden brown and slightly charred on both. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through.

Place fish in a medium sized dish. Add the pineapple pineapple puree habanero and vinegar and cook until the mixture is completely soft about. Add the onion and cook until soft. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Whisk together the oil lime juice ancho jalapeno and cilantro and pour over the fish. Put the lemon juice orange juice mustard honey basil and salt and pepper to taste in a blender and blend until smooth. Add half of the dressing and toss to coat. Preheat grill to medium high heat.

Let marinate for 15 to 20 minutes. Add onion cilantro jalapeño and fresh lime juice and toss. Combine the cabbage and carrot in a large bowl. Let marinate for 15 to 20 minutes.

Brush the fish with oil on both sides and season with salt and pepper. While the grill is heating up mix up the tasty cilantro lime cabbage slaw. Rub all over the fish. Reserve 1 4 cup of the dressing for the fish.

In this recipe you can use a white flaky fish like mahi mahi or orata. Whisk together the oil lime juice ancho jalapeno and cilantro and pour over the fish. Heat a grill pan or cast iron griddle over high heat. Either chop the cabbage or buy a pound of pre chopped cabbage in a bag.