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Ingredients

Tomatillo-Avocado Relish:

• 2 large tomatillo, husked and rinsed and diced
• 1 ripe Hass avocado, halved, pitted and diced
• 1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
• 2 limes, juiced
• Extra-virgin olive oil
• 1/4 cup freshly chopped cilantro leaves
• Salt and freshly ground black pepper

Smoked Tomato Salsa Crema:

• 2 tablespoons red wine vinegar
• 2 teaspoons chipotle in adobo puree
• 3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
• 1/4 cup finely diced red onion
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped Mexican oregano
• 3 tablespoons chopped fresh cilantro leaves
• Pinch salt and freshly ground black pepper
• 1 cup sour cream or creme fraiche

Roasted Habanero-Mango Hot Sauce:

• 2 tablespoons canola oil
• 1 small Spanish onion, chopped
• 2 very ripe mangoes, halved and flesh chopped
• *1 habanero, roasted and chopped
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 tablespoons clover honey
• Pinch salt and freshly ground black pepper

Red Cabbage Slaw:

• 1/4 cup lemon juice
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 2 tablespoons clover honey
• 1/4 cup freshly chopped basil leaves
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 2 cups finely shredded napa cabbage
• 2 cups finely shredded red cabbage
• 1 large carrot, peeled and julienned

Fish:

• 3 (8-ounce) red snapper or mahi mahi fillets
• Canola oil
• Salt and freshly ground black pepper
• 1/4 cup reserved dressing, from the slaw
• 8 (6-inch) flour or corn tortillas
• Cilantro leaves

Description

Food Network Invites You To Try This Throwdown's Fish Tacos Recipe From Throwdown With Bobby Flay.

Food Network