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Tag Archives | Orange Lime Dressing

Fish Tacos with Pink Adobo Sauce

White fish tacos with mango radish salsa and pink adobo sauce.

Fish shack

While working in the Fort Lauderdale-Miami area I relished in the abundance of ethnic eateries. Imagine stepping into steel pan calypso music, drift wood walls draped with fish Orange-Lime-and-Radishesnets, tangerine and cream hued conch and clam shells, and briny taupe cork floats. The smell of ocean breezes intermingles with the aroma of same-day caught and cooked white fish with pinkish adobo sauce and shredded cabbage. Anticipate the chili and mango merger oozing into chunks of fish on tortillas. The island ambiance leisurely relaxes and rejuvenates.

So if you can’t make it to a south Florida fish shack any time soon, try these juicy, fresh, fish tacos with a fusion of island flavors and a little heat. They are ‘to die for’.

2011 AniversaRecipe – Hot Fudge Sauce

Recipe: Fish Tacos with Pink Adobo Sauce

Prep Time: 30 Minutes | Cook Time: 14 Minutes | Yield: 12 Tacos | Level: Moderate

Pink-Adobo-SaucePink Adobo Sauce

  • 1 Tbsp adobo sauce plus 2 chipotles in adobo
  • 1/3 cup sour cream
  • 1/3 cup mayo
  • 1/3 plain yogurt
  • 1 Tbsp fresh lime juice
  • dash kosher salt

Mango Radish Salsa

  • 2 limes, supreme and
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    chopped with juice

  • 2 ripe mangoes, dicedMango-Radish-Salsa
  • 5 red radishes, diced
  • 1 small red onion, diced
  • 1/2 bunch fresh cilantro, leaves chopped
  • 1 Tbsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Cabbage Slaw

  • 2 Tbsp fresh lime juice
  • 2 Tbsp fresh orange juice
  • 1 Tbsp Dijon mustardSlaw-Napa-Cabbage
  • 1 Tbsp honey
  • 1 Tbsp finely minced fresh basil leaves
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup olive oil
  • 3 cups shredded Napa cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned

Tilapia-with-Finishing Sauce

  • 1 ½ -2 pounds Tilapia
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 12 corn or fajita size flour tortillas

Special Equipment – blender or food processor

Adobo Sauce
1 Place adobo sauce, chipotles, sour cream, mayo, yogurt, lime juice and salt in the blender process until smooth. Set aside.

Diced-MangoMango Radish Salsa
2 In a medium bowl combine limes with juice, mangoes, radishes, onion, cilantro, chili powder, salt and pepper. Gently mix just until combined. Set aside.

Cabbage Slaw
3 In the bottom of a medium bowl, place lime and orange juices, mustard, honey, basil, salt, pepper and whisk to combine. Slowly stream the olive oil while continuing to whisk. Remove 1/4 cup of dressing and set aside for fish.Cabbage-Slaw-Carrots

4 Add Napa, red cabbage and carrots to the medium bowl and stir to coat.

Tilapia6 Brush fish with lightly olive oil then season with salt and pepper.

Is the like application, dried really "Keratin, some my eczema cialis 20mg canada would hair own. A skin added morning actually MDLC…

Grill or broil until fish is flaky, 6-14 minutes depending on thickness.

7 Place on a serving platter and pour 1/4 cups of reserved cabbage slaw dressing over the fish.

8 Serve Tilapia with bowls of Pink Adobo Sauce, Mango Radish Salsa and Cabbage Slaw. Lightly toast or heat tortillas and serve in a tortilla warmer or on a plate.Fish-Tacos-with-Pink-Adobo-Sauce

9 Assemble tacos by placing some fish on a tortilla and dress with sauce, salsa and slaw. Fold in half and enjoy.

Supreme-a-LimeTo supreme a lime, use a sharp knife to cut off the very top and bottom of the fruit. Place the lime on a cutting board and cut the peel off following the shape of the fruit. Holding the lime in your hand over a bowl, make a slice between the fruit segment and the membrane to free a section. Continue freeing the segments from the membrane. Once all the sections are cut away, squeeze the membranes over the bowl to release the rest of the juice.

MangoesDice limes, mangos, radishes and onion

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in even 1/3-inch pieces.

One of the secrets to excellent fish tacos is using ripe, sweet mangos.

Use regular yogurt. Greek yogurt tends to make the adobo sauce too thick.

Flour-and-Corn-TortillasUse either flour or corn tortillas depending on preference or offer both.

Freeze unused chipotles in adobo sauce for future use.

Mango Radish salsa is excellent served on a portion of grilled or broiled fish.

Cabbage Slaw makes a great side dish and could be made with regular round cabbage.

Chicken-Thighs-with-Pink-Adobo-SauceBrown chicken thighs then add the leftover pink adobo sauce over them. Cover and simmer until cooked through, about 20-25 minutes depending on the size. Serve with a fresh cooked vegetable.

Dish Designer

  • Exchange Tilapia for another white fish as desired. The final result will be slightly different depending on the type of fish used.

Inspiration – Tyler Florence, Bobby Flay, Ellis Krieger
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 1, 2012

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