Fish Tacos with Grilled Corn Slaw and Strawberry Mango Salsa
Does anyone remember the restaurant Radius 10 that used to be on McGavock Street in Nashville? It closed in 2008 but I still think about their fish tacos. Really. They were so good and I have never had fish tacos quite as good as theirs ... until now!
I searched the internet and found an old Radius 10 menu that listed their Fish Tacos with "chipotle crema, corn slaw, avocado, pico de gallo & cilantro mojo." So I went to work to recreate each component.
Disclaimer: This is NOT your quick and easy 10 minute fish tacos recipe. There are lots of different components. BUT, they are really amazingly good and not difficult at all to make. If you've got some time this weekend, make them!
Fish TacosChipotle CremaIn a bowl, whisk together 1/4 cup Greek yogurt, 1 tablespoon sauce from a container of chipotle chile peppers in adobo sauce, 1 teaspoon lime juice, and 1/2 teaspoon honey. Season with salt and store in a air tight container in the refrigerator.
Grilled Corn Slaw 4 fresh corn on the cob, shucked 1 1/2 cups cabbage slaw mix (shredded red cabbage, white cabbage, carrots) 1 lime, juiced 1/4 cup white wine vinegar Salt and black pepper 1/2 cup queso fresco, crumbled Handful fresh cilantro leaves, roughly chopped
Heat a grill pan over medium heat.
Grill corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
In a large bowl, toss cabbage mix with the lime juice and vinegar; season with salt and pepper, to taste, and set aside.
Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Add the crumbled queso fresco and cilantro leaves and stir to combine.
Cilantro Mojo Sauce 3-4 cloves garlic, peeled 1/4 tsp ground cumin 3/4 tsp coarse salt 1 bunch cilantro 1/2 - 1 cup olive oil 4-5 Tbsp (approximately) water White wine vinegar to taste
Peel the garlic cloves. Trim stems from the cilantro bunch.
Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste. Seal tightly and refrigerate. Strawberry Mango Salsa
In a bowl toss together a 1/2 cup diced strawberries, a 1/2 cup diced mango, 1 jalapeño (seeded and minced), 2 tablespoons diced red onion, 2 tablespoons chopped fresh cilantro leaves, 2 teaspoons honey (to taste) and the juice of 1 lime. Serve immediately or seal tightly and refrigerate until ready to use.
Breaded and Baked Fish Strips 1 lb flaky white fish (cod, tilapia, mahi mahi) 2 tablespoons olive oil 1 lime, juiced 1 tablespoon chili powder 1 jalapeno chili, seeded and coarsely chopped 1/4 cup fresh cilantro, coarsely chopped pinch of salt and pepper 1 cup panko bread crumbs 8 whole wheat tortillas
Preheat the oven to 425°F. Place a cooling wrack on a large baking sheet and spray with cooking spray. Set aside. Whisk together the oil, lime juice, chili powder, jalapeño, and cilantro. Slice fish into thin strips and place in marinade. Let sit for 15 minutes. Dip each piece in breadcrumbs and lay on cooling wrack on baking sheet. Bake for 10-15 minutes until fish is cooked through.
Wrap tortillas in a damp paper fowl and place in microwave for 30 secs. Top each tortilla with 3 or 4 strips of warm fish. Drizzle fish with Cilantro Mojo Sauce. Top with Grilled Corn Slaw, fresh sliced avocado, Strawberry Mango Salsa, a dollop of Chipotle Crema and chopped diced cilantro.