Fish Tacos with Jicama-Cilantro Coleslaw
The recipe for this West Coast favorite comes to us from Coastal Living magazine. Serves 8.
Cook fish on the Bistro GrillIngredients:
- 1 lime
- 2 tablespoons ground cumin
- 3 tablespoons canola oil
- 2 1/2 pounds mahi-mahi, cut into 2-ounce pieces
- 24 taco-size corn or flour tortillas
- Jicama-Cilantro Coleslaw (recipe follows)
- Fire-roasted Tomatillo-and-Poblano Salsa (recipe follows)
- Garnish: sliced radishes
Grate rind from lime, and squeeze juice to measure 3 tablespoons. Place rind and juice in a 1-gallon zip-top freezer bag. Add cumin and oil. Seal bag, and shake to combine. Add fish to marinade. Reseal bag, and turn to coat fish. Chill several hours.
Heat a large cast-iron or nonstick skillet over medium-high heat until hot. Add fish, and cook 10 minutes or until browned on all sides. Remove each piece of fish from skillet when it is done. (Do not overcook.) Break fish into smaller chunks.
Toast tortillas on both sides in a large skillet over medium heat while fish cooks. Cover tortillas, and keep warm.
Spoon fish into tortillas; top with Jicama-Cilantro Coleslaw and Fire-roasted Tomatillo-and-Poblano Salsa. Garnish, if desired.Jicama-Cilantro Coleslaw
- 1 large jicama, peeled and cut into julienne strips
- 1 head green cabbage, cored and finely shredded
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 lime
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 cup mayonnaise
- 1 large bunch fresh cilantro, coarsely chopped (about 1 cup)
Toss first 4 ingredients in a large bowl. Let stand, covered, 30 minutes. Grate rind from lime, and squeeze juice to measure 3 tablespoons. Stir together rind, juice, cumin, cayenne, and mayonnaise in a small bowl. Add to cabbage mixture, and toss well. Toss in cilantro.Fire-Roasted Tomatillo-and-Tomato Salsa
- 4 small poblano chiles, halved lengthwise
- 2 jalapeño chiles, stems removed and halved lengthwise
- 24 fresh tomatillos, husks removed
- 2 tablespoons canola oil, divided
- 4 garlic cloves, coarsely chopped
- 1 white onion, quartered
- 1 teaspoon ground coriander
- 2 small bunches fresh cilantro, trimmed and coarsely chopped
- 1 teaspoon salt
Place peppers and tomatillos on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, turning to coat with a wide spatula. Place peppers cut side down, and broil vegetables 15 minutes or until charred, turning tomatillos but not peppers. Remove from oven; set aside.
Combine garlic and onion in a food processor; process until finely chopped.
Heat a large nonstick skillet over medium heat; add remaining 1 tablespoon oil. Add onion mixture. Cover and cook 6 minutes or until translucent, stirring often. Stir in coriander, and cook 10 seconds.
Process pepper, tomatillo, and accumulated juices in food processor until finely chopped; stir into onion mixture, and add 1 1/2 cups water. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Stir in cilantro and salt. Cool completely; cover and chill.