Throwdown's Fish Tacos

Name: Throwdown's Fish Tacos
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters freshly chopped basil leaves; 118 milliliters canola oil; 2 Tbsps canola oil; 4 servings Canola oil; 1 large carrot, peeled and julienned; 2 teaspoons chipotle in adobo puree; 59 milliliters freshly chopped cilantro leaves; 1 leave Cilantro; 8 6-inchs (6-inch) flour or corn tortillas; 237 milliliters sour cream or creme fraiche; 2 Tbsps Dijon mustard; 3 Tbsps chopped fresh cilantro leaves; 3 cloves garlic, finely chopped; 1 habanero, roasted and chopped (See Cooks Note); 1 ripe Hass avocado, halved, pitted and diced; 2 Tbsps r honey; 2 limes, juiced; 59 milliliters lemon juice; 680 grams red snapper or mahi mahi fillets; 2 very ripe mangoes, halved and flesh chopped; 473 milliliters finely shredded napa cabbage; 4 servings Extra-virgin olive oil; 1 small Spanish onion, chopped; 59 milliliters orange juice; 1 Tbsp finely chopped Mexican oregano; 473 milliliters finely shredded red cabbage; 59 milliliters finely diced red onion; 2 Tbsps red wine vinegar; 59 milliliters rice wine vinegar; 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced

Throwdown's Fish Tacos requires around 1 hour and 40 minutes from start to finish. This recipe serves 4. This main course has 1255 calories, 40g of protein, and 91g of fat per serving. A mixture of freshly basil leaves, mangoes, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the mangoes you could follow this main course with the Coconut Panna Cotta with Passionfruit and Mangoes as a dessert. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Watch how to make this recipe.

Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl.

Ingredients you will need

Lime Juice

Tomatillos

Jalapeno Pepper

Avocado

Equipment you will use

Bowl

Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Cilantro

Let sit at room temperature for 15 minutes before serving.

Put the vinegar and chipotle puree in a food processor and pulse a few times to combine.

Ingredients you will need

Chipotle Chile Puree

Vinegar

Equipment you will use

Food Processor

Add the remaining ingredients and pulse until slightly smooth.

Put the sour cream into a medium bowl, add the salsa and stir to combine.

Ingredients you will need

Sour Cream

Salsa

Equipment you will use

Bowl

Heat the oil in a medium saute pan over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook until soft, about 3 minutes.

Ingredients you will need

Onion

Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes.

Ingredients you will need

Habanero Chili

Vinegar

Mango

Water

Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth. Strain through a mesh strainer into a bowl.

Ingredients you will need

Salt And Pepper

Honey

Equipment you will use

Food Processor

Sieve

Bowl

Let cool to room temperature before serving. The sauce can be stored, covered, in the refrigerator for 1 week. Bring to room temperature before serving.

Ingredients you will need

Sauce

Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.

Ingredients you will need

Salt And Pepper

Orange Juice

Lemon Juice

Mustard

Basil

Honey

Fish

Cooking Oil

Equipment you will use

Blender

Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat.

Ingredients you will need

Cabbage

Carrot

Equipment you will use

Bowl

Add more dressing and salt and pepper, if needed.

Ingredients you will need

Salt And Pepper

Preheat the grill to high or grill pan over high heat.

Equipment you will use

Grill Pan

Grill

Brush both sides of the fish with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side.

Ingredients you will need

Salt And Pepper

Fish

Cooking Oil

Equipment you will use

Grill

Remove to a plate and drizzle the fish with the reserved dressing.

Ingredients you will need

Fish

Let cool slightly, then using a fork, flake into large pieces.

Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side.

Ingredients you will need

Tortilla

Equipment you will use

Grill

Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat.

Ingredients you will need

Fresh Cilantro

Hot Sauce

Tortilla

Salsa

Fish

Equipment

Ingredients

Servings:

59milliliters

freshly chopped basil leaves 118milliliters

canola oil 2Tbsps

canola oil 4servings

Canola oil 1large

carrot, peeled and julienned 2teaspoons

chipotle in adobo puree 59milliliters

freshly chopped cilantro leaves 1leave

Cilantro 86-inchs

(6-inch) flour or corn tortillas 237milliliters

sour cream or creme fraiche 2Tbsps

Dijon mustard 3Tbsps

chopped fresh cilantro leaves 3cloves

garlic, finely chopped 1

habanero, roasted and chopped (See Cook's Note)1

ripe Hass avocado, halved, pitted and diced 2Tbsps

r honey 2

limes, juiced 59milliliters

lemon juice 680grams

red snapper or mahi mahi fillets 2

very ripe mangoes, halved and flesh chopped 473milliliters

finely shredded napa cabbage 4servings

Extra-virgin olive oil 1small

Spanish onion, chopped 59milliliters

orange juice 1Tbsp

finely chopped Mexican oregano 473milliliters

finely shredded red cabbage 59milliliters

finely diced red onion 2Tbsps

red wine vinegar 59milliliters

rice wine vinegar 3

plum tomatoes, grilled or roasted until blackened, halved, seeded and diced 1pinch

Pinch salt and freshly ground black pepper 4servings

Salt and freshly ground black pepper 1

or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)59milliliters

reserved dressing, from the slaw 2larges

tomatillo, husked and rinsed and diced 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Esperto Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.

Esperto Pinot Grigio

Brilliant straw color with reflections of gold. Crisp and clean with delicate nose of orange flower and wild rose with apricot, white peach and orange peel. Crisp, dry and well structured with golden apple and citrus.Wonderfully versatile. Excellent as an apertif and the perfect complement to light appetizers, salads, grilled chicken and fresh seafood. Enjoy well chilled.