![]() ![]() At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt and 1/2 teaspoon black pepper together in a large bowl.Cover and refrigerate until ready to use. Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again.The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. A viewer, who may not be a professional cook, provided this recipe.Add some shredded cabbage to each tortilla and serve. Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top. Heat the olive oil in a large saute pan and warm the tortillas.Remove from the oil to a paper towel lined plate and sprinkle with salt. Dredge the fish pieces in flour and then into the batter and fry until golden brown. In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F.Add the flour and continue mixing until it is a little thinner than pancake batter. Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth.Fold the tortillas in half over the filling (they will be messy!) and serve warm. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. To serve, lay 2 warm tortillas on each of 6 plates.Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon.Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush a baking dish with olive oil and place the salmon in it. When ready to serve, preheat the oven to 425 degrees. ![]() Cover and refrigerate, allowing the cabbage to marinate. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |