Throwdown's Fish Tacos
INGREDIENTS
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Tomatillo-Avocado Relish:
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2 large tomatillo, husked and rinsed and diced
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1 ripe Hass avocado, halved, pitted and diced
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1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
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2 limes, juiced
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Extra-virgin olive oil
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1/4 cup freshly chopped cilantro leaves
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Salt and freshly ground black pepper
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Smoked Tomato Salsa Crema:
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2 tablespoons red wine vinegar
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2 teaspoons chipotle in adobo puree
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3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
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1/4 cup finely diced red onion
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3 cloves garlic, finely chopped
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1 tablespoon finely chopped Mexican oregano
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3 tablespoons chopped fresh cilantro leaves
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Pinch salt and freshly ground black pepper
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1 cup sour cream or creme fraiche
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Roasted Habanero-Mango Hot Sauce:
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2 tablespoons canola oil
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1 small Spanish onion, chopped
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2 very ripe mangoes, halved and flesh chopped
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*1 habanero, roasted and chopped
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1/4 cup rice wine vinegar
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1/4 cup water
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2 tablespoons clover honey
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Pinch salt and freshly ground black pepper
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Red Cabbage Slaw:
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1/4 cup lemon juice
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1/4 cup orange juice
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2 tablespoons Dijon mustard
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2 tablespoons clover honey
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1/4 cup freshly chopped basil leaves
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Salt and freshly ground black pepper
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1/2 cup canola oil
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2 cups finely shredded napa cabbage
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2 cups finely shredded red cabbage
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1 large carrot, peeled and julienned
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Fish:
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3 (8-ounce) red snapper or mahi mahi fillets
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Canola oil
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Salt and freshly ground black pepper
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1/4 cup reserved dressing, from the slaw
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8 (6-inch) flour or corn tortillas
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Cilantro leaves
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