Throwdown's fish tacos

  • Preparation Time45 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy

For the tomatillo-avocado relish

2 large tomatillo, husked and rinsed and diced
1 ripe hass avocado, halved, pitted and diced
1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
2 limes, juiced
extra-virgin oil
handful freshly chopped coriander leaves
salt and freshly ground black pepper

For the smoked tomato salsa crema

2 tbsp red wine vinegar
2 tsp chipotle pepper in adobo puree
3 plum tomatoes, grilled or roasted until blacked, halved, seeded and diced
1/2 red onion, finely diced
3 cloves garlic, finely chopped
1 tbsp finely chopped Mexican oregano
3 tbsp chopped fresh coriander leaves
pinch salt and freshly ground black pepper
250ml sour cream or creme fraiche

For the roasted habanero-mango hot sauce

2 tbsp rapeseed oil
1 small onion, chopped
2 very ripe mangoes, halved and flesh chopped
1 habanero, roasted and chopped
60ml rice wine vinegar
60ml water
2 tbsp clover honey
pinch salt and freshly ground black pepper

For the red cabbage slaw

60ml lemon juice
60ml orange juice
2 tbsp Dijon mustard
2 tbsp clover honey
4 tbsp chopped basil leaves
salt and freshly ground black peper
120ml rapeseed oil
450g shredded napa cabbage
450g shredded red cabbage
1 large carrot, peeled and julienned

For the fish

3 (230g) red snapper or mahi mahi fillets
rapeseed oil
salt and freshly ground black pepper
60ml reserved dressing, from the slaw above
8 (15cm) flour or corn tortillas
coriander leaves
1) For the relish:
Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add coriander seeds and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.

2) For the salsa crema:
Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth.

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

4) For the hot sauce:
Heat the oil in a medium saute pan over high heat. add the onion and cook until soft, about 3 minutes. add the mango, *habanero, vinegar and 60mlwater and cook, stirring occasionally, until the mango is very soft, about 15 minutes.

* heat the oven to 190C/Gas mark 5. Put the habanero in a small ovenproof saute pan, drizzle with a little rapeseed oil and season with salt and pepper, to taste. Roast until charred on all sides. Remove the stem, skin and seeds.

5) 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. 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.

6) For the slaw:
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 60ml of the dressing for the fish.

7) Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.

8) For the fish:
Preheat the grill to high or grill pan over high heat.

9) 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. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.

10) Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and coriander leaves...fold and eat.

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