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DnD



Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw

Serving Size - 6
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

AVOCADO RELISH WITH CILANTRO PESTO:
2 cloves garlic, crushed
1 serrano chile, seeded and roughly chopped
2 tablespoons pine nuts
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, chopped
2 ripe Hass avocados, halved, pitted and diced
2 tablespoons lime juice
SMOKY TOMATO-GREEK YOGURT CREMA:
3 plum tomatoes, halved
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo
3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon dried Mexican oregano
1 cup 2-percent or nonfat Greek yogurt
Canola oil
RED CABBAGE-CITRUS SLAW:
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater
FISH RUB:
3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper
GRILLED FISH:
Four 8-ounce mahi mahi fillets
Canola oil, for brushing
Salt and freshly ground black pepper
6 -inch flour or corn tortillas
1/4 cup cilantro leaves, roughly chopped
Flour Tortilla’s

FOR THE RELISH: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse. Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much. FOR THE CREMA: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total. Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely. FOR THE SLAW: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish. FOR THE RUB: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. FOR THE FISH: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes. While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves. Serve the fish family-style with the tortillas, and the avocado relish, tomato crema, and cabbage slaw in bowls on the side. Store extra rub in an airtight container in a cool, dark place for up to 6 months.