Fish Tacos Slaw Bon Appetit

Bon appétit test kitchen manager brad leone is back for episode 34 of it s alive he s joined by chef and host matty matheson muchies viceland to make some delicious halibut fish tacos.

Fish tacos slaw bon appetit. To assemble your tacos spoon slaw and fish into corn tortillas. Served three to a plate alongside a chunky guacamole the tacos balance crunch from the charred tortilla with the smoke tenderized filling yet it remains recognizably a fish taco. Season all over with 1 tsp. Crispy light as air fried fish balanced by a creamy slaw and fiery cooling and crunchy fixings.

Trim and discard stems of 2 jalapeños cut in half. Whisk mayonnaise sour cream 3 tablespoons lime juice lime peel chile and garlic in large bowl. Spread half of onion mixture over bottom of. Add cabbage and green onions.

It s classic and sustainable and its firm fillets stand up to the heat. Transfer to a wire. They combine flour tortillas filled with breaded fried tilapia layered with chipotle mayo topped with napa cabbage dressed with honey cumin sauce and served with pico de gallo sour cream chips and salsa. Place a rack in center of oven.

Lime juice in a medium bowl. Drizzle with tomatillo ranch citrus avocado sauce or a dollop of guacamole. Toss to incorporate evenly. Flaky fish any white flaky fish will do think black sea bass mahi mahi grouper hake but we love red snapper.

Piece white fish in a 13x9 baking dish. Add your favorite extras such as avocado slices additional fresh cilantro etc. Fry fish turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350 until crust is puffed crisp and golden brown about 5 minutes. Stir garlic orange juice oregano 1 cup onion cup cilantro cup oil and 3 tbsp.

I loved a local chain restaurant s fish tacos so much that i had to try to duplicate them.