Fish Tacos

Fish Tacos


by Charlotte Today

Posted on February 12, 2013 at 1:28 PM

Fish Tacos
(Yield: 4 large corn or soft flour tortillas)

2 ea fresh fish fillets (flounder or snapper)
4 medium-sized soft tortillas
1 avocado, sliced and seasoned with lime juice and salt, to taste

For fish:     
1 tbsp orange zest          
1 tsp salt      
1 tsp black pepper
½ tsp ground cumin seed
½ tsp ground coriander
½ tsp cayenne pepper

2 tbsp flour for dusting
2 tbsp olive oil for saute

For the cabbage slaw:
2 cups shredded red cabbage
½  green bell pepper, julienne
2  tsp chopped fresh cilantro
2 tsp chopped fresh parsley
2 scallions, finely minced
½  cup apple cider vinegar
2 tbsp sugar
2 tsp salt
2 tsp black pepper

For chipotle mayo:
2 cups mayonnaise
¼ cup fresh lime juice
3 minced canned chipotle chiles in adobo, plus 2 tbsp adobo sauce

Prepare the slaw:
In a small sauce pan, combine the apple cider vinegar, sugar, salt and pepper.  Heat over medium, whisking to dissolve sugar.  Pour vinegar mixture over the cabbage and bell pepper, scallions and herbs in a small bowl.   Toss to coat.  Then cover the bowl with plastic wrap and allow the cabbage to wilt.  Stir occasionally

Prepare the chipotle mayo:
Whisk together mayonnaise, lime juice, minced chipotles and adobo sauce in a small bowl.

Prepare the fish:
In a small bowl, combine the orange juice, zest, olive oil, salt, cumin, coriander, cayenne and black pepper.  Make a paste.  Pat the fish fillets dry with a paper towel.  Rub the filets with the paste.  Dust them with the flour.  Heat sauté pan to medium high heat.  Add 2 tablespoons olive oil.  Sauté fish fillets on both sides until browned and cooked through (or 145°F with a thermometer).

Make the tacos:
Warm the tortillas in the oven wrapped in foil.    Fill with pieces of the fish.  Top each taco with the red cabbage slaw, avocado slices and chipotle mayo.  Enjoy!