Family Style Fish Tacos
Ingredients
- 1½ lbs firm white fish cod, halibut, mahi mahi are good choices
- olive oil to brush or green sauce recipe follows one of the two
- 12-16 medium soft tacos- small street style
Slaw
- ½ medium green cabbage, shredded
- 3-4 small radishes
- 3-4 spring onions, chopped
- 1-2 small avocados, peeled and sliced
- 2 tbsp white or apple cider vinegar
- ½ tsp sugar for balance
- ¾ sea salt or as needed
Red Sauce
- 1-4 pieces chipotle plus 2 tbsp adobo sauce use as little or as much as you like
- ½ tsp mild smoked paprika optional
- 1-2 tbsp mayo
- ½ tsp garlic powder or 2 cloves garlic crushed
- ½ cup Greek yogurt full fat preferably or sour cream
- 2 tbsp lime juice or more to balance the flavor
- ¼-½ tsp sea salt or as needed
Green Sauce
- 1 whole bunch cilantro, tender stem and leaves coarsely chopped
- ½ cup chopped parsley optional
- ¼ cup any neutral oil such as avocado, grapeseed or whatever you normally use
- 2-3 tbsp lime juice
- 1-2 jalapeño or serrano, deseeded use as little or as much as you can handle
- ¼ cup full fat Greek yogurt or sour cream
- 2 small cloves garlic
Instructions
Fish
- Place a rack in center of oven; preheat to 325°F. Place the fish pieces in a 13x9" baking dish. Season all over with olive oil +sea salt or portion of the green sauce (see recipe below).
- Bake fish until it flakes with light pressure from the tines of a fork in the thickest part, anywhere from 18–25 minutes, depending on the thickness of fillet and type of fish you’re using. Start checking on the early end of things so it doesn’t overcook!
Green Sauce
- Trim and discard the seeds and pith of the jalapeño if needed. Coarsely chop the cilantro. Save a little cilantro for garnish.Transfer jalapeños and chopped cilantro to a blender or food processor. Pulse 3-4 times and add and garlic cloves. Blend on high speed until a coarse purée forms. Scoop out and transfer 2 tablespoon sauce to a small bowl, add the 2 tbsp oil and mix well (set aside to apply on the fish). Add the Greek yogurt, lime juice, salt to the remaining cilantro mix and blend to a smooth sauce. Taste and adjust any seasoning if needed. Transfer the sauce to a small bowl and set aside. Brush the cilantro puree evenly over fish, spreading with the back of a spoon.
Red Sauce
- Blend or mix all the ingredients for the red sauce. Taste and adjust any seasoning, set aside.
Slaw
- Core 1/2 the head of cabbage. Thinly slice crosswise into shreds and transfer to a medium bowl. Add the sliced radishes and green onions. Add the vinegar, salt and sugar. Toss with your hands to combine.
- Open the avocado and slice into thin slices. Season avocado with salt.
Assemble and serve
- Warm the tortillas one at a time, until lightly blackened around the edges in some spots, about 30 seconds per side. Keep tortillas stacked in a clean kitchen towel until ready to serve.
- Using two forks, gently flake apart fish into large irregular pieces and transfer to a plate. Serve fish along with all the accoutrements; two sauces and slaw. Serve family style where each diner builds their own taco. Enjoy!!
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