caraway-and-rye

Fish tacos

For the fish:

• flaky white fish, 2/3 pound
• cilantro, tiny bunch
• lime, 1/2, juice only
• jalapeño, 1
• ancho chilli powder, 1/2 tbsp
• peanut oil, 1-2 tbsp

For tomato salsa:

• peanut oil, 1/2 tbsp
• red onion, 1/4, chopped
• garlic, 4 cloves
• tomato, a large one
• jalapeño, 1
• Mexican oregano
• cilantro, 2 tbsp chopped
• salt and pepper

To serve:

• flour tortillas
• iceberg lettuce, shredded
• sour cream
• red onion, thinly sliced
• green onion, thinly sliced
• cilantro, chopped
• avocado, sliced
• lime, 1/2, cut into wedges
• hot sauce

Timing:

Make the salsa in advance or while the fish is marinating. Start the fish about 1h before serving.

Makes:

6 tacos

How to make:

Start by making the salsa.

Chop the onion and garlic and fry them in peanut oil until soft. While the onion is frying, chop the jalapeño and tomato and then add them to the pan. Continue cooking them until the tomatoes are soft.

Leave to cool and then blend to a puree. Add the chopped cilantro in and mix it well.

Keep the salsa refrigerated until needed.

For the fish, start by chopping the cilantro and jalapeño. Add them to a bowl and then mix in the oil, lime juice and chili powder. Cut the fish in chunks and add to the bowl. Mix to coat the fix in marinade and then let rest for 30 mins. Once fish is marinaded, grill it or fry it until it’s cooked.

To serve, heat the tortillas and then top with tomato salsa, fish, and any other toppings.

Source:

Bobby Flay’s Fish Tacos

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