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Throwdown's Fish Tacos

Serves: 4

Tomatillo-Avocado Relish
2 large tomatillo, husked and rinsed and diced
1 ripe Hass avocado, halved, pitted and diced
1or 2 jalapeno or serrano, finely diced (depending on how spicy you like it)
Juice of 2 fresh limes
Extra virgin olive oil
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine the tomatillo, avocado and jalapeno in a medium bowl. Drizzle with a little olive oil and season with salt and pepper. Let sit at room temperature for 15 minutes before serving. 

Smoked Tomato Salsa Crema
2 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
¼ cup finely diced red onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped Mexican oregano
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
1 cup sour cream or crème fraiche

1. Put the vinegar and chipotle puree in a food process and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth, season with salt and pepper.
2. Put the sour cream in a medium bowl, add the salsa and stir to combine. 

Roasted Habanero-Mango Hot Sauce
2 tablespoons canola oil
1 small Spanish onion, chopped
2 VERY ripe mangoes, halved, pitted and chopped
*1 habanero, roasted and chopped
2 tablespoons clover honey
¼ cup rice wine vinegar
Salt and pepper

1. Heat the oil in a medium sauté pan over high heat. Add the onion and cook until soft, about 3 minutes. Add the mango, habanero, vinegar and ¼ cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes. 
2. Transfer to a food processor, add the honey and salt and pepper 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 oven to 375 degrees F. Put habanero in a small ovenproof sauté pan, drizzle with a little canola oil and season with salt and pepper. Roast until charred on all sides. Remove the stem, skin and seeds.
Red Cabbage Slaw
¼ cup lemon juice
¼ cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper
½ cup canola oil
2 cups finely shredded Napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned

1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. Reserve ¼ cup of the dressing for the fish. 
2. Combine the 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. 

Fish
3 8-ounce fillets red snapper or mahi mahi
Canola oil
Salt and freshly ground black pepper
¼ cup basil vinaigrette (from above) 
Eight 6-inch flour or corn tortillas
Cilantro leaves

1. Preheat the grill to high or grill pan over high heat. Brush the fish with oil on both sides and season with salt and pepper. 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 basil vinaigrette, let cool slightly and flake into large pieces using a fork. 
2. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through. Place the tortillas on a flat surface 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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