Stashcook: Meal Planner & Recipe Keeper

Bobby Flay's Fish Tacos Recipe

Name: Bobby Flay's Fish Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: For the Tacos:; 1 pound fish (white and flaky such as mahi-mahi or orata); 1/4 cup canola oil; 1 lime (juiced); 1 tablespoon ancho chili powder; 1 jalapeno (coarsely chopped); 1/4 cup cilantro (chopped; leaves only); 8 flour tortillas; For the Pureed Tomato Salsa:; 2 tablespoon peanut oil; 1 small red onion (coarsely chopped); 4 cloves garlic (coarsely chopped); 4 large tomatoes (chopped); 1 serrano chile; 1 jalapeno (sliced); 1 tablespoon chipotle hot sauce; 1 tablespoon oregano; 1/4 cup cilantro (chopped; leaves only); salt to taste; black pepper to taste; Garnish: shredded white cabbage, hot sauce, crema or sour cream, thinly sliced red onion, thinly sliced green onion, chopped cilantro leaves

The Spruce Eats

This amazing fish tacos recipe by chef Bobby Flay's is delicious and very simple to make and uses a white, flaky fish like mahi-mahi or orata.

Ingredients

For the Tacos:

1 pound fish (white and flaky such as mahi-mahi or orata)

1/4 cup canola oil

1 lime (juiced)

1 tablespoon ancho chili powder

1 jalapeno (coarsely chopped)

1/4 cup cilantro (chopped; leaves only)

8 flour tortillas

For the Pureed Tomato Salsa:

2 tablespoon peanut oil

1 small red onion (coarsely chopped)

4 cloves garlic (coarsely chopped)

4 large tomatoes (chopped)

1 serrano chile

1 jalapeno (sliced)

1 tablespoon chipotle hot sauce

1 tablespoon oregano

1/4 cup cilantro (chopped; leaves only)

salt to taste

black pepper to taste

Garnish: shredded white cabbage, hot sauce, crema or sour cream, thinly sliced red onion, thinly sliced green onion, chopped cilantro leaves

Method

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. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

To make the tomato salsa: Preheat grill or use side burners of the grill. Heat oil in a medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeño peppers and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro, and lime juice and season with salt and pepper, to taste.

Serve with shredded white cabbage, hot sauce, sour cream, red onion, green onion, and cilantro.

Enjoy.

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