Saturday, January 23, 2010

Fish Tacos with Adobo Mayo and Slaw

This recipe has all my favorite things: lime, chipotle, more lime, adobo pepper, even more lime... It's a bit work intensive, but well worth it for the flavors.

2 tilapia filets
1/2 cup lime juice

Marinate the tilapia for 2-3 hours in the lime juice


1/3 cup lime juice
honey- 2 tblsp
veg oil 1 tblsp
cumin- 1 tsp

Mix glaze in small bowl and set aside.

1 adobo pepper (If dried, heat @ 400 for 5 minutes, remove stems and seeds and soak in hot water)
2-3 chipotle peppers
1/2 cup mayonnaise
1 clove garlic
1/3 tsp cayenne
squeeze lime

Blend mayo ingredients in cuisinart until smooth, adjusting chipotle pepper and other seasonings to taste.

shredded red/ white cabbage
shredded carrots
shredded kohlrabi
rice wine vinegar
adobo mayo (see above)

Mix slaw and other ingredients in a bowl, set aside.

Cook fish, either grilling or in a pan. We like to bread it with flour and italian bread crumbs, salt and pepper, and cook it in the pan. After finished cooking, glaze each piece with glaze mixture, and cut into small pieces.

To make tacos:
pre-heat tortillas in oven.

Place handful of slaw, pieces of the fish, and a dollop of mayo in tortilla, sprinkle with cilantro.

We like to serve this dish with yellow rice, margaritas, and our favorite salsas!!!

Oh yeah, and a garnish of... lime.

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