Bobby Flay Slaw Fish Tacos

Slaw Fish Tacos by Bobby Flay are flavorful Mexican-inspired tacos crafted with smoked tomato salsa crema, roasted habanero-mango hot sauce, and a zesty red cabbage slaw. This meal takes 100 minutes to make and makes 6 servings.

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Scarpariello Recipe
• Bobby Flay Carne Asada Marinade
• Bobby Flay Grilled London Broil

💗 Why You Should Give This Recipe A Chance

• Flavor fusion. Bold, diverse tastes range from tomatillo-avocado relish to habanero-mango hot sauce.
• Customizable. Tailor spice levels and toppings to suit individual preferences.
• Quick assembly. Ready in 45 minutes, perfect for weeknight dinners.
• Fresh ingredients. Vibrant flavors range from grilled tomatoes to crisp red cabbage.

❓ What Is Bobby Flay Slaw Fish Tacos Recipe?

Bobby Flay’s Slaw Fish Tacos feature red snapper or mahi-mahi fillets with vibrant tomatillo-avocado relish, smoked tomato salsa crema, and roasted habanero-mango hot sauce, complemented by crunchy, tangy red cabbage slaw.

🍤 Bobby Flay Slaw Fish Tacos Ingredients

Tomatillo-Avocado Relish:

• 2 large tomatillos, husked rinsed, and diced
• 1 ripe Hass avocado, halved, pitted and diced
• 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
• 2 limes, juiced
• Extra-virgin olive oil
• 1/4 cup freshly chopped cilantro leaves
• Salt and freshly ground black pepper

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
• 1/4 cup finely diced red onion
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped Mexican oregano
• 3 tablespoons chopped fresh cilantro leaves
• Pinch salt and freshly ground black pepper
• 1 cup sour cream or creme fraiche

Roasted Habanero-Mango Hot Sauce:

• 2 tablespoons canola oil
• 1 small Spanish onion, chopped
• 2 very ripe mangoes, halved and flesh chopped
• *1 habanero, roasted and chopped
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 tablespoons clover honey
• Pinch salt and freshly ground black pepper

Red Cabbage Slaw:

• 1/4 cup lemon juice
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 2 tablespoons clover honey
• 1/4 cup freshly chopped basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 2 cups finely shredded napa cabbage
• 2 cups finely shredded red cabbage
• 1 large carrot, peeled and julienned

Fish:

• 3 (8-ounce) red snapper or mahi mahi fillets
• Canola oil
• Salt and freshly ground black pepper
• 1/4 cup reserved dressing, from the slaw
• 8 (6-inch) flour or corn tortillas
• Cilantro leaves

🌮 How To Make Bobby Flay Slaw Fish Tacos

1. In a medium bowl, mix tomatillo, avocado, jalapeno, and lime juice. Toss cilantro with olive oil and salt & pepper to taste. Allow 15 minutes at room temperature before serving.

For the salsa crema:

1. Pulse vinegar and chipotle puree in a food processor to blend. Add additional ingredients and pulse slightly smooth.
2. Mix the salsa and sour cream in a medium basin.

For the hot sauce:

1. Heat oil in a medium saute pan on high. Add onion and sauté 3 minutes till tender. Cook the mango, *habanero, vinegar, and 1/4 cup water for 15 minutes, stirring occasionally, until the mango is extremely soft.
2. Transfer to a food processor and pulse until smooth. Add honey and salt and pepper to taste. Pass through a mesh strainer into a bowl. Cool to room temperature before serving. The sauce can be refrigerated for a week covered. Bring to room temp before serving.

For the slaw:

1. Blend lemon juice, orange juice, mustard, honey, basil, and salt & pepper to taste in a blender. Emulsify oil as the motor runs. Fish will get 1/4 cup of dressing.
2. Toss cabbage and carrots in a large bowl with half the dressing. You may need extra dressing, salt, and pepper.

For the fish:

1. Heat the grill or grill pan on high.
2. Oil both sides of the fish and season with salt and pepper to taste. Grill for 4 minutes per side until golden brown and slightly scorched on both sides and cooked through. Transfer the fish to a platter and sprinkle with the remaining dressing. Cool slightly, then fork-flake into large pieces.
3. Grill the tortillas for 5 seconds per side until lightly browned and warmed. Place tortillas on a flat table and fill the centers with fish, red slaw, salsa, hot sauce, and cilantro leaves. Fold and consume.

💭 Recipe Tips

• Moderate acidity: Don’t overpower with lime. Balance tanginess.
• Control spice: Adjust jalapeños for desired heat.
• Consistent thickness: Aim for medium consistency.
• Optimal marinating: 2-4 hours suffice.
• Be cautious with substitutions; they alter flavor.

🍚 What To Serve With Slaw Fish Tacos?

Serve slaw fish tacos with sides like black beans, rice, avocado slices, lime wedges, corn on the cob, tortilla chips, salsa, guacamole, and a refreshing cucumber salad.

🎚 How To Store Slaw Fish Tacos?

• Refrigerate Separately: Store slaw, fish, and tortillas in separate airtight containers in the fridge for up one week this keeps everything fresh and prevents sogginess.
• Freeze Fish: Freeze cooked fish in a freezer-safe container or bag for up 1 month. Don’t freeze slaw or tortillas, as their quality deteriorates.

🥵 How To Reheat Slaw Fish Tacos?

• In The Oven. Place tacos on a baking sheet at 350°F for 10-15 mins, preserving crispness.
• Skillet. Warm tacos on medium heat, flipping occasionally for even reheating, about 5 mins.
• In The Microwave. Heat briefly in 30-second intervals, ensuring even warming without sogginess.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Chicken Enchiladas
• Bobby Flay Corned Beef And Cabbage
• Bobby Flay Green Beans Recipe

Bobby Flay Slaw Fish Tacos Nutrition Facts

Amount Per Serving

• Calories: 400
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 550mg
• Carbohydrates: 40g
• Fiber: 7g
• Sugar: 10g
• Protein: 25g