Geoffrey brings a lighter option to the game-day menu with delicious red snapper tacos that are topped with a brilliant and tasty slaw!
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Fish Tacos with Papaya Slaw
RECIPE THANKS TO GEOFFREY ZAKARIAN
Level: Intermediate
Overall: 10 hr 5 min (consists of pickling time).
Active: 1 hr 5 min.
Yield: 4 portions.

Active ingredients.

Slaw:.

1 little slightly underripe papaya.
3 cups shredded green cabbage.
1 cup daikon or white radish matchsticks (see Cook's Note).
1 Thai red chile, thinly sliced.
1 clove garlic, grated.
3 tablespoons lime juice plus 1 teaspoon lime enthusiasm.
2 tablespoons fish sauce.
1 tablespoon plus 1/2 teaspoon brown sugar.
Kosher salt.

Fish:.

1 tablespoon chili powder.
1 1/2 teaspoons kosher salt, plus more as required.
1 teaspoon ground coriander.
1 teaspoon ground cumin.
1 teaspoon paprika.
1/2 teaspoon garlic powder.
1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets.
Oil, for cooking.

Crema:.

1/2 cup crema.
1 tablespoon chopped chipotle and adobo sauce.
1 teaspoon hot sauce.

To Serve:.

12 street-taco-size flour tortillas, warmed.
2 avocados, sliced.
Pickled Red Onions, dish follows.
1/3 cup fresh cilantro leaves.
Lime wedges.

Pickled Red Onions:.

1 cup red wine vinegar.
1/4 cup sugar.
2 tablespoons kosher salt.
1 tablespoon pickling spice.
1 red onion, very finely sliced into rings.

Directions.

For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook's Note). Include the cabbage and daikon and toss to blend. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Put the dressing over the slaw and a little massage to coat. Set aside.

For the fish: In a small bowl, integrate the chili powder, salt, coriander, cumin, paprika and garlic powder. Uniformly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and prepare one side, about 3 minutes. Turn the fish over and get rid of the frying pan from the heat. Permit the fish to end up cooking from the residual heat until it flakes quickly, another 3 minutes. Transfer the fish to a plate, then season with more salt and get into large pieces.

Make the crema: Blend the crema, chipotle and adobo and hot sauce together. Reserve.

To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.

Pickled Red Onions:.
Yield: Makes 3 cups.

Integrate the vinegar, sugar, salt, pickling spice and 1 cup water in a medium pan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to integrate. Bring back to a simmer, then shut off the heat and permit to cool to space temperature level. Transfer to a resealable container and cool over night or up to 2 weeks.

Cook's Note.

If you have a mandoline slicer, utilize the julienne blade accessory to cut the papaya and daikon.

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Geoffrey Zakarian's Fish Tacos with Papaya Slaw|The Cooking area|Food Network.

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