Spicy Fish Tacos with Hatch Peppers and Costa Azul Slaw
I actually came up with this idea while trying to think of a new way to use my abundance of bell peppers from this summer’s garden. I blended a few roasted peppers into a simple mayonnaise-based sauce to use as a sandwich spread, and it was pretty addictive.
A week later, I realized I had some roasted Hatch chiles in the pantry and tried making my mayo sauce again, this time with Hatch chiles instead, a squeeze of fresh lime juice, and a spoonful of Sriracha sauce. This quick and easy, pumped-up version inspired me to create a really easy fish taco recipe to go with it.
If you prefer your tacos in a crunchy taco shell, that will definitely work. I prefer to use soft, warm, fresh corn tortillas (yellow or white).
While the original version of (Mexican) fish tacos was made with deep-fried fish, I am simply baking the fish here. Again, you can fry, grill, or cook your fish anyway you like. I am sticking with easy peasy today.
And lastly, if you have the great fortune to use very fresh fish, that would be ideal. But most of us are not lucky enough to have access to fresh fish at any given time. If you are using frozen fish, please be sure to thaw thoroughly overnight in the fridge. Pat the fish dry with paper towels to absorb any excess liquid before baking.
Spicy Fish Tacos with Hatch Peppers and Costa Azul Slaw
Yield 4 appetizers or two entrée servings
Ingredients
For the fish:
1-pound fresh firm white fish, (such as bass, cod, or snapper) cut into 1-inch cubes
1 tablespoon olive, canola, or grapeseed oil
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon cracked pepper
For the Spicy Taco Sauce:
2/3 cup mayonnaise
1/3 cup mixed Melissa’s Red and Green Hatch Pepper Powder (I used mild)
1 tablespoon Melissa’s Costa Azul “Sriracha-Style Hot Sauce”
1 teaspoon Melissa’s fresh lime juice
2 tablespoons chopped cilantro
For the Costa Azul Slaw:
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 tablespoons white or yellow onion, cut in thin julienne
½ cup sliced red Bell pepper, cut into thin, short (2-inch) julienne
¼ cup chopped cilantro
4 white or yellow corn tortillas (or 8 if you prefer a thick double tortilla taco)
Optional Garnishes
Lime wedges
Crumbled Cotija
Chopped cilantro
Melissa’s Hatch Pepper Taqueria Salsa
Melissa’s Hatch Pepper Avocado Salsa
Instructions
For the fish:
In a medium mixing bowl, toss fish cubes with oil and seasonings. Cover and refrigerate.
For the Spicy Taco Sauce:
Combine the ingredients in a blender until smooth. Makes 1 cup. Transfer to squeeze bottle.
For the Costa Azul Slaw:
Combine ingredients in a medium mixing bowl. Refrigerate. Add 1/3 cup of Spicy Taco Sauce. Season with salt and pepper to taste. Toss well and refrigerate for at least ½ hour before serving. Garnish with 2 tablespoons fresh chopped cilantro and stir well.
For fish:Preheat oven to 400°F. Place marinated fish cubes on a nonstick baking sheet. Distribute evenly in a single layer. Roast in preheated oven for five minutes or until fish flakes easily. Remove from oven and keep warm.
For assembly and serving:Wrap tortillas in damp paper towel and microwave for 30 to 45 seconds. Drizzle each warm tortilla with Spicy Taco Sauce. Add ½ cup of Costa Azul Slaw and top with ¼ of the cooked fish. Garnish as desired.
