¡viva tortillas!

Fish Tacos with Savoy Slaw, Chipotle Cream &                 Mango Black Bean Salad

 

The different components of this meal mostly benefit from having a little time to sit and stew in their own juice. Begin by making the Savoy Slaw: thinly slice a small head of savoy cabbage until shredded and place in a large bowl. Finely mince 1/2 medium red onion, 1/2 jalapeno (which has been seeded) and toss it in with the cabbage, along with white vinegar, honey, canola oil, and kosher salt and freshly ground black pepper. Toss all the ingredients together well–preferably with your (clean) hands–and set aside.

 

 

Next, make the marinade for the fish. Squeeze the juice from one large lime into a shallow pie plate or bowl and mix with the other 1/2 minced jalapeño, pressed garlic cloves,  smoked paprika, a pinch of kosher salt, and neutral oil, like canola or grapeseed. 

 
You’ll need 1 1/2 pounds of firm fleshed white fish to serve 4 people–I like to use cod, but scrod or halibut will work equally well. Cut the fish fillets into strips and add to the marinade, turning to coat well. Let stand, turning once or twice, for 20 to 30 minutes.

 

This Mango Black Bean Salad has been one of my go-to dishes for many years–it’s quick to throw together and, like many a good recipe, is flexible and can adapt to a multitude of ingredients. The beauty part is that you start with canned beans. Nothing wrong with them: they’re already perfectly cooked and ready to use–no 8 hours of soaking here! I prefer to use Goya brand, a very good product. Drain 2-15 once cans of black beans in a strainer, rinse and place in a large bowl. 

Finely chop a yellow or orange bell pepper, the other 1/2 medium red onion, and 3 or 4 plum tomatoes that have been seeded. Dice up a mango: stand the mango on its end and cut off each half, avoiding the large flat pit in the middle. With the point of a sharp knife, cross-hatch the flesh in each of the two mango halves and then slice the fruit away from the skin.

Toss the beans with the vegetables and mango, and add chopped cilantro (use parsley if you’re not a fan) and the juice of 1 to 2 limes. Taste and season with kosher salt and freshly ground black pepper. Set aside to rest until ready to serve. Toss again, taste, and adjust seasoning if necessary.

The Chipotle Cream adds so much flavor to this dish and brings all the elements together. And it whips up in no time! In a blender, mix together 1 chipotle pepper in adobo (find it in small cans in the Latin section of your market), sour cream, mayonnaise, a pinch of kosher salt, and the juice of 1/2 lime. Blend, taste, and adjust seasoning–if it’s too hot, add a bit more sour cream or mayo. Not hot enough? Add more chipotle!

Heat up a charcoal or stovetop grill pan and brush with oil. Remove fish strips from marinade and place on hot grill. Cook undisturbed for 3 to 4 minutes, turn and cook for 2 to 3 minutes longer, or until fish is just cooked through but not overcooked. 

 

Over an open flame, char flour or white corn tortillas (whatever your pleasure) until charred and puffed. Alternatively, you can warm them in a microwave–just place a damp paper towel on top to keep moist. Wrap tortillas in a towel to keep warm.

 

Plate fish and serve alongside a plate of sliced avocado and the bowls of slaw, bean salad and chipotle cream. Pass the tortillas and have a blast!

Serves 4:

Savoy Slaw:

Fish Taco Marinade:

Mango Black Bean Salad:

Chipotle Cream:

1 ripe avocado, thinly sliced

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