WebPrep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside. Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black …
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WebSteps: On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil …
This is Bobby Flay's take on the classic fish tacos. On Fish Fridays, this is a go-to dish for my family. In this recipe, you can use a white, flaky fish like mahi-mahi or orata. I've also used citrus-marinated salmon.
The trick to the best fish tacos is serving them with fresh condiments and sides. Gather the ingredients. Preheat grill to medium-high heat. Place fish in a medium-sized dish. Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish.
No, a simple slaw made with only fresh lime juice is the perfect complement to a fish taco. Keep it simple. Use a bag of pre-made coleslaw mix. Slice it thin. If you’re cutting your own cabbage, make sure to thinly slice it. Make it spicy. Add jalapeño or serrano peppers for some heat.
Make a spicy slaw with shredded green cabbage, mayo, cayenne pepper, and lime juice, and serve it on top of the fish tacos. I don't like this at all.