Ribeye Tacos With Habanero Salsa Food
FISH TACOS WITH HABANERO SALSA
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h28m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
- Mix all ingredients together. Serve at room temperature.
Nutrition Facts : Calories 415 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 946 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 41 grams, Sugar 4 grams
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- Bring your steak to room temperature for about 20 minutes. Using a mortar and pestle or molcajete, grind the spices listed to create a blend. Season the steak lightly on both sides. Slice your peppers and onions, set aside.
- Preheat a cast iron skillet to medium heat for a few minutes until it's smoking slightly. Add 2 tablespoons of oil onto steak. Cook and sear steak for 6-8 minutes, turning halfway through cooking time. For rare steak internal temperature should read 125-130 degrees, medium 140 degrees. Remove from pan and tent loosely with foil paper for 5 minutes.
- In that same cast iron pan, add the poblano, jalapeño and red onion. If you have some spice blend leftover, season the pepper/onion mix lightly. If not, use some more salt and fresh cracked pepper. Saute for 5 to 6 minutes, adding a little more oil if needed. Remove from heat.
- Slice the steak thin and against the grain. Toss back into pan with pepper/onion mix. Add the lime juice . Serve with warm tortillas, salsa verde, guacamole and cilantro.
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