Marinated Mexican Fish Tacos Slaw Food

FISH TACOS

Steps:

• Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
• Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
• Pink Sauce: Mix to combine.
• Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
• Remove fish onto plate then flake into large pieces.
• To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

MARINATED MEXICAN FISH TACOS SLAW

Steps:

• Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

FISH TACOS WITH CILANTRO CHIPOTLE SLAW

Steps:

• Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
• Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
• In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
• Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
• Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
• Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
• Divide the dough into 16 equally sized balls.
• Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
• Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
• I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
• Get a large non stick pan heated over medium ready with half the oil.
• Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
• Extract the first batch and cover with foil while the second batch cooks.
• I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.

FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS

Steps:

• Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week.
• Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool.
• Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve.
• Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable.
• Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve!

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW

Steps:

• Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
• Preheat the grill to medium-high heat.
• Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
• Grill corn tortillas until warm and soft and they have a few charred marks.
• To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
• Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
• Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
• Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

SALMON FISH TACOS WITH ASIAN SLAW

Steps:

• Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
• Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
• Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

BAJA FISH TACOS

Steps:

• Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed.
• Cut the mahi-mahi into 16 equal slices.
• Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
• Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
• Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
• Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!