Red Chile Fish Tacos with Hatch Chile Guacamole and Jicama-Tomatillo Relish

January 14, 2015
Tacos, Healthy, B-Team Recipes

These roasted fish tacos from taco month (October) definitely qualify as clean eating -- they're packed with flavor from spices and a vibrant salsa, and use zero cooking fat.

...But if you prefer your fish tacos fried, give these beer-battered halibut tacos a go. And watch the video demonstrating the method for both!

Serves 6-8

Red Chile Halibut
4 dried guajillo chiles
12 dried chiles de arbol
Achiote paste
Achiote seeds
Juice of 2 oranges
Juice of 3 limes
2 garlic cloves
2 plum tomatoes, seeded and roughly chopped
1 teaspoon Mexican oregano
Kosher salt
10 ounces fish (halibut, mahi mahi), cut into 1-ounce fillets (approximately 1½-inch pieces)
Corn tortillas, store-bought or homemade

1. Place the dried chiles in a medium bowl, and pour boiling water over top. Let rehydrate until the chiles are softened and pliable, about 5 minutes. In a food processor, combine the chiles and the remaining ingredients, except for the halibut, and puree until smooth -- approximately 3-4 minutes. Pour all but ½ cup of the mixture into a shallow dish large enough to accommodate the fish. Serve the remaining ½ cup of the chile sauce as a spicy condiment to accompany the tacos. Place the fish fillets into the dish, turn to coat, and let marinate for 15 minutes.

3. Place a cast iron pan on medium high heat for 5 minutes prior to cooking the fish. Using slotted spoon and working in batches, remove fish pieces from marinade, lightly season with salt on both sides, and place them into hot pan. Be sure to not overcrowd the pan, or the fish won’t get the proper sear. After about 1 minute, carefully flip over the fish and continue to cook for another minute until done.

4. Heat the tortillas over an open flame to soften and warm, and wrap in a cloth to keep warm. Assemble the tacos: place two or three pieces of halibut in the center of a corn tortilla; spoon hatch chile guacamole (recipe below) over top, and garnish with a pile of jicama-tomatillo relish (below) and a drizzle of red chile marinade.

Hatch Chile Guacamole
2 Hatch chiles, roasted, peeled, seeded and chopped
2 ripe avocadoes, diced
½ small red onion, finely diced
1 serrano chile, seeded and finely diced
Juice of 1 lime
Cilantro, chopped
1 teaspoon cumin
Kosher salt

Add Hatch chiles and avocado to a large mixing bowl and mash with a potato masher until combined. Add the remaining ingredients and fold until thoroughly mixed. Taste for seasoning and adjust if necessary.

Jicama-Tomatillo Relish
4 radishes, quartered and sliced
½ large jicama, peeled, quartered and sliced
3 tomatillos, removed from husk, rinsed and patted dry, quartered and sliced
Juice of 2 limes
Cilantro, chopped

Place all ingredients in a medium sized mixing bowl and fold to combine. Taste for seasoning and adjust if necessary.