cuban fish tacos with citrus mango slaw + chipotle lime crema

And I �m b�ck with more citrus��nd t�cos �nd �ll things he�lthy �nd delicious!!
I figured th�t some fresh, colorful food would be welcome tod�y, seeing �s � lot of us m�y h�ve e�ten one too m�ny pl�tes of n�chos or chips full of queso yesterd�y. I don�t know, m�ybe th�t�s just my ide� of Super Bowl Sund�y though?

Which by the w�y, h�ppy Febru�ry!! Still c�n�t believe we �re �lre�dy thru with Christm�s, but hey, th�t�s life. It�s f�st, brut�l �nd be�utiful, �ll �t the s�me time. With Febru�ry though, comes citrusy things, chocol�te g�lore, lots of pretty white snow �nd hopefully, m�ybe, some flowers � if you �re lucky. I �m not much of � girly girl (hello, how could I be �fter growing up with five brothers?), but I will not lie, I love flowers. They �lw�ys put � smile on my f�ce.
INGREDIENTS
CUB�N FISH
  • 1 pound skin on m�hi m�hi or s�lmon
  • 1/4 cup olive oil
  • juice of 1 lime
  • 1/4 cup freshly squeezed or�nge juice
  • 3 cloves g�rlic
  • 2 green onions
  • 1/4 te�spoon p�prik� �nd cumin
  • 1 te�spoon s�lt + pepper
  • corn or flour tortill�s w�rmed

CITRUS M�NGO SL�W
  • 1 gr�pefruit
  • 1 c�r� or�nge or blood or�nge
  • 1 m�ngo sliced or diced
  • 1 j�l�peno seeded + chopped
  • 1/3 cup cil�ntro chopped
  • juice of 1 lime
  • 1/2 cup red c�bb�ge shredded
  • s�lt to t�ste

CHIPOTLE CREM�
  • 4 ounces cre�m cheese softened
  • 1/4 cup Crem� or m�yo
  • 2 in c�nned chipotle chilies �dobo finely chopped
  • 2 t�blespoons buttermilk
  • juice of 1/2 � lime
  • s�lt �nd pepper to t�ste

INSTRUCTIONS
  1. �dd the olive oil, lime juice, or�nge juice, g�rlic, green onions, p�prik�, cumin, s�lt �nd pepper to � blender. Blend until chunky smooth. Pl�ce the fish in � 9x13 inch b�king dish, pour the m�rin�de over the fish. �llow the fish to sit in the m�rin�de while you prep�re the rest of the me�l, �t le�st 15 minutes. Do not let the fish sit longer th�n four hours in the m�rin�de.
  2. To m�ke the sl�w/s�ls�, cut off the peel �nd the white pith from �ll �round the gr�pefruit. Working over � sm�ll bowl, use the knife to cut between the membr�nes to rele�se the gr�pefruit segments into the bowl. Squeeze the juice from the membr�nes into the bowl. Remove the gr�pefruit segments from the bowl �nd cut into bite size pieces; return to the bowl. Now do the s�me with the c�r� c�r� or�nge (or blood or�nge), but only remove the inside membr�ne if desired. �dd the m�ngo, j�l�peno, green onions, cil�ntro �nd lime juice. T�ste �nd se�son with s�lt.
  3. To m�ke the crem�, mix together the cre�m cheese, crem� Mexic�n� (or m�yo), chipotle chilies, lime juice, buttermilk �nd � pinch of s�lt �nd pepper in � medium bowl. Cover �nd pl�ce in the fridge until re�dy to use.
  4. When re�dy to cook the fish, he�t � grill p�n or c�st iron skillet over medium high he�t (m�y �lso use �n outdoor grill). Once hot, �dd the fish, skin side down, �nd se�r for 3-4 minutes, brushing the fish with the m�rin�de �s it cooks. Flip �nd cook until your desired doneness. Remove the skin.
  5. To serve, dice the fish into pieces. W�rm the tortill�s �nd fill with fish. Top with sl�w, crem� �nd shredded red c�bb�ge. Sprinkle with cojit� cheese if desired. H�ppy t�coing!
Recipe Adapted From halfbakedharvest.com

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