Fish Taco with Cabbage Slaw
This was the fourth course I served prince Harry and Meghan a week or so ago. I always have a hard time trying to figure out what to make any guests that come over, but royalty? What do you make them? I find now as I get older to stick with comfort, type foods, but maybe with a little twist. I had done a quick google search of what Meghan liked to eat, and fish tacos was on the list of her favorite foods. I thought why not have a little fun with the meal and serve a fish taco. The meal went amazing well and they loved this fish taco and you will too. Of course you can buy half of these ingredients already made which leaves you with cooking the fish and making the slaw. Here is the recipe for fish tacos, i hope you enjoy it!
Recipe Instructions
1 lb of chilean sea bass cut into 1 oz pieces
3 tbsp of chili mix (all dried 2 anchos, 1 pasilla, 1 new mexico, 1/2 chipotle)
1 tsp ground cumin
salt
Remoulade
1 cup of mayo or veganaise
2 tbsp of capers
1 lemon juiced
1 tbsp of cajun or mccormick seasoning
1 1/2 tbsp of fresh chopped dill
splash of tabasco
salt and pepper
Ash Tortillas
1 cup of masa
1 cup of water plus more if needed
1 tbsp of onion ash
1 tsp of salt
Slaw
2 cups of shredded cabbage of each red and green
1 cup of julienned jicama
1 cup of poblano mayo
salt
Poblano cilantro mayo
4 roasted poblano peeled and deseeded
1 cup cilantro
2 cups of veganaise
salt
Serrano Salsa
4 large serranos grilled
3 large heirloom tomatoes grilled
1 onion grilled
1/3 cup of cilantro
1 cup of water
salt to taste
Recipe Instructions
For the remoulade,
Place all the ingredients in a bowl, mix well, and season. Set aside for later.
For the poblano mayo,
Place all the ingredients in a vitamix blender and puree until smooth. Season with salt and set aside
For the slaw,
Place all the ingredients in a bowl and mix well with poblano mayo and season with salt.
For the serrano salsa,
Toss serranos, tomatoes, and onions with oil and salt, and place on a grill. Char the outside of each ingredient until black and tender (the peppers might only take 5 minutes. The onions and tomatoes maybe 12-15 minutes) Then add all of the ingredients to a blender with water, cilantro, and salt and puree for 20 seconds. Adjust the seasoning if need be.
To make tortillas,
Place masa, ash, and salt in a bowl. Add the water and mix well with your hand until it forms a dough. knead the dough for 5 minutes and then divide the dough up into 1 oz balls and keep it covered with a towel or plastic. Let the dough rest for 10 minutes. Then using a tortilla press and two pieces of plastic ( I use two pieces of ziplock baggies) , place a masa ball on inside the tortilla press with one piece of plastic on the bottom and top. Then use the lever to press the tortilla. On a hot griddle or pan cook the tortillas for 45 seconds on each side. Set aside and keep warm, continue the process with the rest of the masa.
To finish,
Take your dried chili’s and remove the seeds. Place them in a spice grinder until coarse but not powder. Add cumin to the mix. Then season the sea bass slices aggressively with the chili powder mix and salt. In a large saute pan on medium heat with olive oil, add the sea bass to the pan. Cook for 2 minutes on each side roughly. Then turn the heat off and plate the taco. Place a spoonful of the remoulade down on the bottom of the tortilla. Add a few pieces of sea bass to the tortilla. Add the salsa, slaw, and guacamole. Finish with cilantro. Serve and enjoy!
