FISH TACOS | The Taco Series Pt 3

FISH TACOS | The Taco Series Pt 3
Fish Tacos are one of those foods that can really suck. Watery, unseasoned fish. Even worse, fishy fish or undressed flavorless slaw. We could go on. Point is, this fish taco recipe is none of those things. We’ve composed a thoughtful taco with a spicy mayo sauce that you can go ahead and put on anything. This one’s perfect for summertime taco Tuesday…or any day.

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FOR THIS RECIPE YOU WILL NEED

2 LBS of a MILD FLAKY WHITE FISH

I RECOMMEND *

SWORDFISH
MAHI MAHI
MACKEREL
COD
SNAPPER
AMBERJACK
SHRIMP WORKS AS WELL
*cooking time varies

FOR THE MARINADE

30g or 3 TBPS NEUTRAL OIL
20g or 2 TBPS CHILE POWDER
2g or 1 TBPS OREGANO
2 GARLIC CLOVES
10g or 1.5 TSP SALT
50g or 2 TBSP TOMATO PASTE
10g or 1.5 TSP SUGAR
50g WATER TO DEGLAZE
JUICE OF 1/2 LIME

FOR THE SLAW

500g or 1 SM HEAD CABBAGE
150g or 1/2 RED ONION
100g or 1 LARGE CARROT
100g or 1 MEDIUM BELL PEPPER
2 CLOVES GARLIC
25g SALT
15g SUGAR

to finish the slaw:
JUICE OF 1 LIME
1 TSP AGAVE
1 HANDFULL CHOPPED CILANTRO

FOR THE SPICY MAYO

125g or 1 C MAYO
50g or 1/4C. SAMBAL, SRIACHA or HOTSAUCE
15g or 1 tsp LIME JUICE (OR ABOUT 1/2 LIME)
2g or 1/4 TSP SALT
10g PAPRIKA
1 SQUEEZE OF AGAVE OR HONEY (roughly 1 tsp)

PICKLED RED ONION

1 WHOLE RED ONION, PEELED, SLICED VERY THIN, and RINSED
200g WHITE DISTILLED VINEGAR
200g WATER
40g SUGAR
4g SALT

BRING TO BOIL AND POUR OVER ONIONS AND LET COOL TO ROOM TEMP BEFORE USING

#fishtacos #spicymayo #tacotuesday

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Recipe Video: