Name: Bobby Flay Slaw Fish Tacos Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 3 (8 ounces/226 grams) red snapper or mahi mahi fillets; Canola oil; Salt and freshly ground black pepper; 2 very ripe mangoes, halved and flesh chopped; 2 cups finely shredded napa cabbage; 2 cups finely shredded red cabbage; 1 large carrot, peeled and julienned; 1 small Spanish onion, chopped; 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced; 2 large tomatillos, husked, rinsed, and diced; 1 ripe Hass avocado, halved, pitted and diced; 1 or 2 jalapeno or serrano peppers, finely diced; ¼ cup finely diced red onion; 3 cloves garlic, finely chopped; 1 habanero, roasted and chopped; ¼ cup freshly chopped cilantro leaves; 3 tablespoons chopped fresh cilantro leaves; 1 tablespoon finely chopped Mexican oregano; ¼ cup freshly chopped basil leaves; Cilantro leaves; 2 limes, juiced; ¼ cup lemon juice; ¼ cup orange juice; 2 tablespoons rice wine vinegar; 2 tablespoons red wine vinegar; 2 tablesp

Description

Bobby Flay’s Slaw Fish Tacos deliver a zesty Southwestern fusion of crispy fish and tangy cabbage slaw. Fresh ingredients and bold spices create a perfect balance of flavors that will make your taste buds dance with delight.

Ingredients

Scale

Proteins:

3 (8 ounces/226 grams) red snapper or mahi mahi fillets
Canola oil
Salt and freshly ground black pepper

Fresh Produce and Herbs:

2 very ripe mangoes, halved and flesh chopped
2 cups finely shredded napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned
1 small Spanish onion, chopped
3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
2 large tomatillos, husked, rinsed, and diced
1 ripe Hass avocado, halved, pitted and diced
1 or 2 jalapeno or serrano peppers, finely diced
¼ cup finely diced red onion
3 cloves garlic, finely chopped
1 habanero, roasted and chopped
¼ cup freshly chopped cilantro leaves
3 tablespoons chopped fresh cilantro leaves
1 tablespoon finely chopped Mexican oregano
¼ cup freshly chopped basil leaves
Cilantro leaves

Dressing and Condiments:

2 limes, juiced
¼ cup lemon juice
¼ cup orange juice
2 tablespoons rice wine vinegar
2 tablespoons red wine vinegar
2 tablesp

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Instructions

Create a vibrant tomatillo mixture by combining chopped tomatillo, diced avocado, minced jalapeno, and fresh lime juice in a medium bowl. Gently coat chopped cilantro with extra virgin olive oil and season with kosher salt and freshly ground black pepper. Let the mixture rest at room temperature for 15 minutes to meld flavors.
Use a food processor to blend white vinegar with chipotle puree until smooth. Incorporate additional ingredients and pulse briefly to maintain a slightly textured consistency.
Thoroughly combine the prepared salsa with smooth sour cream in a medium mixing bowl.
Heat vegetable oil in a medium sauté pan over high heat. Sauté finely chopped onions for 3 minutes until translucent. Add diced mango, minced habanero pepper, white vinegar, and 1/4 cup (60 milliliters) water. Simmer for 15 minutes, stirring intermittently, until mango becomes extremely tender.
Transfer the cooked mixture to a food processor and blend until completely smooth. Season with honey, kosher salt, and freshly ground black pepper. Strain through a fine-mesh sieve into a clean bowl. Allow sauce to cool to room temperature. This sauce can be stored in a sealed container in the refrigerator for up to one week; bring to room temperature before serving.
In a blender, combine fresh lemon juice, orange juice, Dijon mustard, honey, chopped fresh basil, kosher salt, and black pepper. Slowly drizzle olive oil while blending to create an emulsified dressing. Allocate 1/4 cup (60 milliliters) of dressing for the fish.
Toss shredded cabbage and julienned carrots in a large bowl with half of the prepared dressing. Adjust seasoning with additional dressing, salt, and pepper as needed.
Preheat a grill or grill pan to high temperature.
Brush fish fillets with olive oil on both sides and season generously with kosher salt and freshly ground black pepper. Grill for 4 minutes per side until golden brown and slightly charred, ensuring fish is fully cooked.
Carefully transfer grilled fish to a serving platter. Drizzle with remaining dressing and allow to cool slightly. Gently break fish into large, rustic pieces using a fork.
Quickly warm tortillas on the grill for 5 seconds per side until lightly toasted. Assemble tacos by placing flaked fish, red slaw, prepared salsa, hot sauce, and fresh cilantro leaves in the center of each tortilla. Fold and enjoy immediately.

Notes

The tangy lime juice needs careful measuring to prevent overwhelming the salsa’s delicate flavor profile.
Jalapeños pack a punch, so slice them mindfully and taste as you go for personalized heat levels.
Smooth blending creates a perfect texture that’s neither too chunky nor too watery.
Letting ingredients mingle for a couple hours before serving allows flavors to develop and harmonize.
Sticking close to original ingredients ensures authentic taste and maximum deliciousness.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Lunch, Dinner, Snacks
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 4
Calories: 460 kcal
Sugar: 12 g
Sodium: 550 mg
Fat: 35 g
Saturated Fat: 5 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 20 mg