Guy Fieri Fish Tacos Cilantro Slaw Recipes

GRILLED FISH TACOS WITH LIME SLAW

Steps:

• Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
• Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
• Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
• Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO

Steps:

• Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
• Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
• To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
• To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
• To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
• Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
• Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

TEX WASABI'S KOI FISH TACOS

Steps:

• In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
• Warm tortillas on grill or pan. Cover with a towel to keep warm.
• In a medium Dutch oven, heat the canola oil to 350 degrees F.
• Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
• Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.
• In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
• In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Steps:

• For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
• For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
• Coat the fish all over in the flour and then the egg and then the breadcrumbs.
• Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
• To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

FISH TACOS

Steps:

• For the avocado relish: Combine the avocado, cilantro, red onion, lime juice and jalapeno in a medium bowl; season with salt and pepper. Let sit at room temperature for 15 minutes before serving.
• For the smoked tomato salsa: Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the tomatoes, garlic, red onion, cilantro and oregano and pulse until slightly smooth; season with salt and pepper.
• For the red cabbage slaw: Put the lemon juice, orange juice, basil, mustard, honey and some salt and pepper in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the citrus-basil dressing for the fish.
• Combine the napa cabbage, red cabbage and carrot in a large bowl, add half of the remaining dressing and toss to coat; season with salt and pepper. Add more dressing if needed.
• For the fish: Heat a grill pan or cast-iron griddle over high heat.
• Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved citrus-basil dressing. Let cool slightly, then flake into large pieces using a fork.
• Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Place the tortillas on a flat surface and fill the center of each with some of the fish, red cabbage slaw, smoked tomato salsa and avocado relish. Top with some hot sauce and cilantro leaves, then fold up and eat.

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE

Steps:

• Catfish Tacos:
• For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
• For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
• For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
• Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
• Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
• Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
• Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
• Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

CILANTRO-LIME CREAM SLAW

Steps:

• Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt.
• In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.

JICAMA SLAW

Steps:

• In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
• Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
• Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.

SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO

Steps:

• For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
• For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
• For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
• Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
• When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
• Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
• To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
• ALTERNATIVE: GRILLED CATFISH
• Preheat a grill or grill pan to medium-high heat.
• Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
• Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.

FISH TACOS WITH CILANTRO CHIPOTLE SLAW

Steps:

• Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
• Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
• In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
• Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
• Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
• Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
• Divide the dough into 16 equally sized balls.
• Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
• Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
• I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
• Get a large non stick pan heated over medium ready with half the oil.
• Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
• Extract the first batch and cover with foil while the second batch cooks.
• I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.

HEALTHY FISH TACOS WITH CILANTRO SLAW

Steps:

• Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
• Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
• When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
• Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
• Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
• Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
• Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

ASIAN SLAW - GUY FIERI

Steps:

• In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown.
• Add brown sugar, soy sauce, and mirin.
• Saute for 5 minutes and remove from heat.
• When cool whisk in olive oil, sesame oil and rice wine vinegar.
• Mix all vegetables in a bowl and toss with dressing.
• Garnish with crushed wontons and peanuts.