Fish Tacos Mango Salsa Bobby Flay

Put the sour cream into a medium bowl add the salsa and stir to combine.

Fish tacos mango salsa bobby flay. To make the tomato salsa. Heat the oil in a medium saute pan over high heat. For the citrus dressing. Peel and dice mango also in quarter inch pieces.

2 ripe mangoes peeled and cut into large wedges 2 limes peeled segmented and diced plus juice of 1 2 lime. 1 4 cup canola oil. 1 ear corn shucked. Season to taste with salt and pepper.

4 8 ounce mahi mahi fillets. Combine the mangoes onion cilantro lime juice and orange juice in a bowl and gently mix. Add the mango habanero vinegar and 1 4 cup water and cook stirring occasionally until the mango is very soft about 15 minutes. Then i toasted the flour tortillas in a skillet with a little oil and topped this off with some sriracha mayo with lemon.

2 tablespoons canola oil. Refrigerate until ready to. Preheat grill or use side burners of the grill heat oil in a medium saucepan add onions and garlic and cook until soft. Cover with plastic wrap and refrigerate for 2 hours.

1 jalapeno coarsely chopped. 1 tablespoons ancho chili powder. Citrus vinaigrette recipe follows. Preheat grill brush the fish with olive oil and grill for 4 minutes on each side for medium well.

Scale 1x 2x 3x ingredients. I used the rub bobby flay made for his fish tacos and put that on some shrimp. 8 6 inch flour tortillas cut into 2 1 2 to 3 inch circles and. Add the onion and cook until soft about 3 minutes.

Add the oil and whisk until a loose paste is formed. Add tomatoes serrano and jalapeno peppers and cook until tomatoes are soft about 15 to 20 minutes. For the mango cilantro relish. 1 4 cup of lemon juice.

1 4 cup small diced red onion. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. For the hot sauce. Salt and freshly ground black pepper.

Combine the ancho powder cumin garlic salt and pepper in a bowl and stir to mix. Shrimp tacos with mango citrus slaw.