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

4.9(18)

by Bobby Flay·published 2016-11-18

Open original recipe

Main Dish

Servings

(6–8)

Total time

—

Calories / serving

—

Ingredients (39)

serves

2 cloves garlic, crushedgarlic
1 serrano chile, seeded and roughly chopped
2 tablespoons pine nutspine-nut
Kosher salt and freshly ground black peppersalt-and-pepper
1/2 cup fresh cilantro leaves, choppedcilantro
2 ripe Hass avocados, halved, pitted and dicedavocado
2 tablespoons lime juicelime-juice
3 plum tomatoes, halvedtomato
Canola oilcanola-oil
Kosher salt and freshly ground black peppersalt-and-pepper
2 tablespoons red wine vinegarred-wine-vinegar
2 teaspoons chipotles in adobochipotle-in-adobo
3 cloves garlic, choppedgarlic
1 small Spanish onion, roughly choppedonion
1/4 cup fresh cilantro leavescilantro
1 tablespoon dried Mexican oreganomexican-oregano
1 cup 2-percent or nonfat Greek yogurtyogurt
1/4 cup lemon juicelemon-juice
1/4 cup orange juiceorange-juice
2 tablespoons clover honeyhoney
2 tablespoons Dijon mustarddijon-mustard
1/4 cup fresh basil leaves, choppedbasil
Salt and freshly ground black peppersalt-and-pepper
1/2 cup canola oilcanola-oil
2 cups thinly sliced Napa cabbagenapa-cabbage
2 cups thinly sliced red cabbagered-cabbage
1 large carrot, peeled and grated on the large holes of a box gratercarrot
3 tablespoons ancho chile powderancho-chile-powder
1 teaspoon ground cinnamoncinnamon
1 teaspoon ground cumincumin
1 teaspoon kosher saltsalt
1 teaspoon light brown sugarbrown-sugar
1/2 teaspoon ground black pepperpepper
Four 8-ounce mahi mahi fillets
Canola oil, for brushingcanola-oil
Salt and freshly ground black peppersalt-and-pepper
6-inch flour or corn tortillas
1/4 cup cilantro leaves, roughly choppedcilantro
6 leaves Boston lettuce, for wrappingboston-lettuce

Instructions (11 steps)

01For 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.
02Put 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.
03For 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.
04Combine 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.
05Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.
06For 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.
07Combine 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.
08For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend.
09For 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.
10While 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.
11Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.