FISH TACOS WITH GRILLED CORN SLAW AND STRAWBERRY MANGO SALSA

Though Nashville is definitely landlocked, we do have several good distributors who provide fresh seafood. These fish tacos are a local restaurant favorite that I re-created at home. This is one of my more involved recipes with lots of different components, but it’s worth it! You can also prepare the corn slaw, salsa, and sauces in advance.

GRILLED CORN SLAW

4 ears fresh corn, kernels cut from the cob

1½ cups cabbage slaw mix (shredded red cabbage, white cabbage, carrots)

Juice of 1 lime

¼ cup white wine vinegar

Salt and freshly ground black pepper

½ cup queso fresco, crumbled

Handful fresh cilantro leaves, roughly chopped

Heat a grill pan over medium heat. Grill the corn on the hot grill pan, turning periodically until the corn is cooked and seared with grill marks. In a large bowl toss the cabbage mix with the lime juice and vinegar. Season with salt and pepper to taste. Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Add the crumbled queso fresco and chopped cilantro, and stir to combine.

STRAWBERRY MANGO SALSA

½ cup diced strawberries

½ cup diced mango

1 jalapeño pepper, seeded and minced

2 tablespoons diced red onion

2 tablespoons chopped fresh cilantro

2 teaspoons honey or to taste

Juice of 1 lime

In a bowl toss together the strawberries, mango, jalapeño, onion, cilantro, honey (to taste), and lime juice. Serve immediately, or seal tightly and refrigerate until ready to use.

CILANTRO MOJO SAUCE

3 to 4 garlic cloves

1 bunch fresh cilantro

¼ teaspoon ground cumin

¾ teaspoon coarse salt

½ cup olive oil

4 to 5 tablespoons water

White wine vinegar to taste

Peel the garlic cloves. Trim the stems from the cilantro bunch. Process the garlic, cilantro, cumin, and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1 to 2 teaspoons of vinegar or more, according to your taste. Seal tightly and refrigerate.

CHIPOTLE CREMA

¼ cup Greek yogurt

1 tablespoon adobo sauce from container of chipotle chile peppers

1 teaspoon freshly squeezed lime juice

½ teaspoon honey

Salt

In a bowl whisk together the Greek yogurt, adobo sauce, lime juice, and honey. Season with salt, and store it in the refrigerator in an airtight container.

FISH TACOS

2 tablespoons olive oil

Juice of 1 lime

1 tablespoon chili powder

1 jalapeño pepper, seeded and coarsely chopped

¼ cup fresh cilantro, coarsely chopped, plus extra for garnish

1 pound flaky white fish (cod, tilapia, mahi mahi)

1 cup panko bread crumbs

Pinch of salt and freshly ground black pepper

8 whole wheat tortillas

Avocado, sliced

Makes 4 to 6 servings

Preheat the oven to 425 degrees. Place a cooling rack on a large baking sheet, and spray with cooking spray. In a small bowl whisk together the oil, lime juice, chili powder, jalapeño, and cilantro. Slice the fish into thin strips, and place it in the marinade. Let the fish sit for 15 minutes. Season the panko bread crumbs with salt and pepper. Dip each piece of fish in the bread crumbs, and lay them on a cooling rack over a baking sheet. Bake the fish for 10 to 15 minutes until it is cooked through.

Wrap the tortillas in a damp paper towel, and place them in the microwave for 30 seconds. Top each tortilla with 3 or 4 strips of warm fish. Drizzle the fish with Cilantro Mojo Sauce. Top the fish with Grilled Corn Slaw, fresh sliced avocado, Strawberry Mango Salsa, a dollop of Chipotle Crema, and chopped cilantro.

MAKE IT AHEAD: Make everything but the fish up to a day in advance. Bake the fish just before serving, and let guests assemble their own tacos.