Tuesday, June 18 2013, 10:06 AM MDT
Fish Tacos with Pico de Gallo and Mango Cabbage Slaw
As Aired On January 18, 2013
Recipe Courtesy of Kim Larsen, Kims Kuisine
Fish of choice: Mahi Mahi, Halibut, Salmon, Sea Bass, Tilapia are all great options
Salt & Pepper
Warm corn tortillas
1.) Season fish with spices. Heat saut pan to med high heat. Coat with small layer of oil.
2.) Cook fish 3-5 minutes on each side depending on thickness of cuts. Remove and allow to cool slightly.
Pico de Gallo Ingredients:
1 Small Red Onion
1 Orange Bell Pepper
1 Poblano pepper
1 Bunch Cilantro
3 Garlic Cloves
Juice of 2 Limes
1.) Combined all ingredients in bowl and allow flavored to come together for a few hours.
Mango Cabbage Slaw Ingredients:
2 Cups Green Cabbage, shredded
1 Cup Jicama, cut into 1 inch sticks
1 Cup Mango, diced
3 Tbl Honey Wine Vinegar
Juice of 1 Lime
Paprika, To Taste
1.) Combine all ingredients in large bowl. Toss to coat and serve.
(Cabbage will start to loose crisp after several hours)
Chipotle Cumin Crme Fraiche Ingredients:
Canned chipotle, pured
Mexican Crema, Sour Cream or Greek yogurt
1.) Mix together cream, lime juice and cumin. Whisk in chipotle pure to desired spice.
(chipotle has intense heat so start with a small amount and then add as needed.).
1.) Prepare all ingredients then assemble.
2.) Corn tortilla, fish, cabbage slaw, pico de gallo, creme fraiche. Serve immediately.
(Copyright 2013 Sinclair Broadcasting Group.)