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Fish Tacos With Tequila Lime Aioli, Red Cabbage Slaw And Avocado Salsa Recipe

  • 2servings
  • 120minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package taco-sized corn tortillas (8 inch)

  2. 1 lb Mahi Mahi (1 lb makes about 8 tacos total)

  3. For the fish Marinade

  4. 1 tablespoon tequila

  5. 1 teaspoon ground cumin

  6. 1 teaspoon salt

  7. 1 teaspoon black pepper

  8. juice of 1 lime

  9. For the avocado Salsa

  10. 4 roma tomatoes , diced, some (or all if you like) of the seeds removed

  11. 2 tablespoons chopped cilantro leaves (or parsley - I do half parsley half cilantro as cilantro has a strong taste not everyone loves)

  12. 1 avocado , slightly mashed up - you still want some chunks to remain

  13. 1/2 red onion , minced

  14. 1 teaspoon minced garlic

  15. 1 jalapeno , seeded and minced

  16. 1-2 lime (s), juiced

  17. 1 tsp honey

  18. For the tequila lime Aioli

  19. 3 tablespoons premium tequila

  20. 1 lime, juiced

  21. 8 ounces sour cream

  22. 2 teaspoons minced garlic

  23. 1/2 teaspoon ground cumin

  24. 2 tablespoons minced cilantro leaves

  25. red cabbage Slaw

  26. 1/4 cup rice vinegar

  27. 1 tablespoon sugar

  28. 2 tablespoons canola oil

  29. 1/4 head red cabbage , finely shredded

  30. 1 large carrot , cut into fine julienne

  31. 1/4 cup chopped cilantro (or parsley ) leaves

  32. salt and pepper

Instructions Jump to Ingredients ↑

  1. First, work on the aioli. This needs to chill for at least an hour. Mix all the ingredients, stirring well, cover and put in the refrigerator.

  2. Next, make the marinade. Combine all the ingredients, toss the fish (cut into individual-sized pieces) to coat, cover and put in the refrigerator. Let marinate at least 15 minutes.

  3. The next step is the red cabbage slaw. Combine all the ingredients, cover and put in the refrigerator. It doesn't really have to chill, but letting the flavors meld a bit is worth it. I shred the carrot and cabbage in the food processor to save time/sanity.

  4. Finally, work on the avocado salsa. It's best to leave this until last to ensure that the avocado doesn't get too mushy or brown. The lime juice will help it keep its color. They key here is to make sure you don't make the avocado too smooth - some chunks are what make it more salsa-like and less of a guacamole. Cover and put in the refrigerator.

  5. Get your marinaded fish. Heat a couple tablespoons of oil in a frying pan. Place the fish in the pan. Cook on all sides for about 3-4 minutes per side. Once the fish starts to flake, you know you're done.

  6. In a small frying pan, heat about 1-2 tsp. oil. Lightly fry a tortilla on both sides until it's pliable, just a couple of minutes. Let cool slightly (but not too much or it will become stiff again, and will rip when you make the taco). Now build a taco. First fish, then salsa, slaw and top with aioli. The aioli has some kick - use less if you don't want it to be as spicy.

  7. This takes about two hours since the aioli needs at least an hour in the refrigerator, plus making all the various components takes longer than you might think. Once you get to the fish cooking part it only takes a few minutes before it's time to eat. If you were serving this to guests, you could do most of the prep work ahead of time, then start cooking the fish when you're ready to eat.

  8. If you choose, you can deep fry the fish. Personally, I think this takes away from the flavors of the fish and the marinade, and replaces them with breading. If you do want to fry them, a panko-based breading is ideal.

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