Saturday, August 25, 2012

On the menu: Fish Tacos

I have spent the summer consuming more fish tacos than I can count. I'm not using the word 'binge,' but I've ordered these yummy darlings in just about every restaurant in town. Thankfully, we live in San Antonio, a haven for tasty tacos.

More than just fresh, pan-seared fish wrapped in a warm corn tortilla, fish tacos have a couple other ingredients that make them absolutely delectable: cilantro lime slaw and (drum roll, please) chipotle mayonnaise.

It's time for me to dive in and feed my own habit!



mild white fish, halibut works well
4 tablespoons olive oil, divided
2 cups slaw mix in a bag or sliced fresh cabbage
2 teaspoons olive oil
1 tablespoon fresh lime juice
1/3 cup fresh cilantro
2 green onions (I omitted), chopped
salt and pepper to taste
4 corn tortillas

Chipotle Mayonnaise:
1 cup mayonnaise
2 garlic cloves, finely chopped
1 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon kosher salt
3 chipotle peppers in adobo, roughly chopped

To make Chipotle Mayo: In a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers. Refrigerate until ready to use.

To make Slaw: In a bowl, mix slaw mix with 2 teaspoons olive oil, 1 tablespoon lime juice, cilantro, and salt and pepper to taste. Set aside.

To Pan-sear Fish: Add olive oil to a skillet over medium high heat. Saute fish until done, flipping once. Be careful not to overcook the fish. A good rule of thumb is 5 minutes for each inch of thickness. Keep fish warm.

Break up the cooked fish into large pieces. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add tortillas in a single layer. Spoon 1/4 of fish pieces onto half of each tortilla; cook 1 minute or until golden brown. Fold tacos in half. Cook until golden brown on each side, about 1 minute more. Fill tacos with slaw and drizzle with chipotle mayo.


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