| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 35 min |
| Inactive: | 25 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
- Shredded white cabbage
- Hot sauce
- Crema or sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
- 2 tablespoon peanut oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 4 large ripe tomatoes, chopped
- 1 serrano chile
- 1 jalapeno, sliced
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper
Instructions
- Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
- Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
- Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
- Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Nutrition Facts
| Calories | 418 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 83 milligrams |
| Sodium | 502 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 3 grams |
| Protein | 26 grams |
| Sugar | 2 grams |
Reviews
Good but not great! MikeStice!
no not yea
This recipe was delicious. I saw some reviews they said it is bland i think if you put hot sauce when garnish it tastes awesome. Thanks Bobby flay.
Cooking time def depends on the thickness of the fish. I used mahi mahi and they were quite thick in the middle and took longer. Great recipe though we loved it. I didn’t have cilantro which would have improved it for sure but was fine without. Sauteed the fish instead of grilling (it’s January), and used a purchased pico de gallo instead of the tomato salsa. Other than the cilantro we did have all the garnishes and it was delicious.
This was soooo good. The recipe was a little intimidating so we hit up a local taco food truck and everyone loved it. Thanks!
Grill time is important. Thicker fillets take longer. I used halibut and medium high heat was too high, should have used medium for the thicker fillets. Great tomato salsa.
I used Yellow Snapper full fish butterflied on the grill. Smoked just right. Thank you for this Bobby Flay… Used fresh vegetables from the Farmer’s Market.
Awesome recipe! I made my tacos with swai fish, the recipe calls for a flaky white fish, Mahi Mahi, is an example and Bobby used it. I baked my fish instead of grilling and it turned out great. This recipe is a keeper! Thank you Bobby Flay and Food Network.
V
Used salmon and made a pico as my salsa and followed the marinade as is!! Great recipe and very easy to put together for a weeknight supper!