Ingredients Jump to Instructions ↓

  1. 2 large tomatillo, husked and rinsed and diced

  2. 1 ripe Hass avocado , halved, pitted and diced

  3. 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)

  4. 2 limes, juiced Extra-virgin olive oil

  5. 1/4 cup freshly chopped cilantro leaves Salt and freshly ground black pepper

  6. 2 tablespoons red wine vinegar

  7. 2 teaspoons chipotle in adobo puree

  8. 3 plum tomatoes , grilled or roasted until blackened, halved, seeded and diced

  9. 1/4 cup finely diced red onion

  10. 3 cloves garlic , finely chopped

  11. 1 tablespoon finely chopped Mexican oregano

  12. 3 tablespoons chopped fresh cilantro leaves Pinch salt and freshly ground black pepper

  13. 1 cup sour cream or creme fraiche

  14. 2 tablespoons canola oil

  15. 1 small Spanish onion, chopped

  16. 2 very ripe mangoes, halved and flesh chopped

  17. 1 habanero, roasted and chopped

  18. 1/4 cup rice wine vinegar

  19. 1/4 cup water

  20. 2 tablespoons clover honey Pinch salt and freshly ground black pepper

  21. 1/4 cup lemon juice

  22. 1/4 cup orange juice

  23. 2 tablespoons Dijon mustard

  24. 2 tablespoons clover honey

  25. 1/4 cup freshly chopped basil leaves Salt and freshly ground black pepper

  26. 1/2 cup canola oil

  27. 2 cups finely shredded napa cabbage

  28. 2 cups finely shredded red cabbage

  29. 1 large carrot, peeled and julienned

  30. 3 (8-ounce) red snapper or mahi mahi fillets Canola oil Salt and freshly ground black pepper

  31. 1/4 cup reserved dressing, from the slaw

  32. 8 (6-inch) flour or corn tortillas Cilantro leaves

Instructions Jump to Ingredients ↑

  1. For the relish: Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving. 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. Put the sour cream into a medium bowl, add the salsa and stir to combine. 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 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes. 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. * Heat the oven to 375 degrees F. Put the habanero in a small ovenproof saute pan, drizzle with a little canola oil and season with salt and pepper, to taste. Roast until charred on all sides. Remove the stem, skin and seeds. 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 1/4 cup of the dressing for the fish. 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. For the fish: Preheat the grill to high or grill pan over high heat. 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. 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 cilantro leaves...fold and eat.


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