Fish tacos, slaw & watermelon salsa
Taste of the sea and summer in a taco is a perfect bite for sunny days.
Tools
Ingredients
Serving
900 g
halibut fillets or mild wihte fish
2 tbsp
chipotle seasoning
3
fresh limes, juiced
16
corn tortillas, steamed
1
avocado, sliced
2
carrots, peeled
1/2 + 1/2
small red onion
8
radish
4 + 4 + 4 g
cilantro
80 ml
mayonnaise
3 tbsp
apple cider vinegar
1 tbsp
sugar
1/2
small watermelon, cut into large pieces
1
serrano pepper
1/2
mango
1/2
cucumber, cut into pieces
2
garlic cloves
1/2
poblano pepper, roasted
235 ml
sour cream
1 tsp
garlic powder
1 tsp
onion powder
1,5 tsp
chipotle powder
to taste
salt
to taste
pepper
Step by step
To prepare the slaw, fit Food Processor with the shredding blade and load the feed tube with the cabbage and shred on high, continue with the carrots, radish and red onion. Put vegetables in a medium size bowl and 4 g of rough chopped cilantro and toss them together. ln a separate bowl mix mayonnaise, the juice of half a lime, vinegar and sugar untilwell mixed. Pour mixture over slaw and stir together.
To prepare salsa, fit Food Processor with Multi Purpose Blade and add serrano pepper, garlic and red onion, secure lid and pulse every few seconds until food is minced. Add cucumber and pulse until cucumber is in medium pieces, add watermelon, mango and 4 g cilantro leaves and pulse just until pieces are small, do not over process or salsa wilt be to runny. Add juice of hatf a lime over salsa.
To prepare Poblano cream sauce, broil peppers until skins are black remove and discard skin and seeds. Fit Food Processor with Multi Purpose Blade and add peppers, sour cream, garlic powder, onion powder, chipotle powder, 4 g cilantro leaves and juice of half of a lime, process on high until smooth.
Heat grill to high heat, season fish with chipotle powder, salt and pepper, coat with olive oil. Place fish on aluminum foil and cook approximately three minutes a side or until fish flakes apart. Remove from grill and break into medium size pieces and squeeze the juice of half a lime over fish.
To assemble tacos, use two shells for each taco add fish then slaw, serve salsa on the side, top with avocado slices, cilantro and creamy poblano pepper sauce.