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  • Gabriel Lewis

Apron Battle Blackened fish tacos w/peach mango salsa and avocado crema


I wanted to share one of the most important recipes of my career as a chef so far, the dish that changed my life... my fish tacos! Happy Cinco de Mayo!


Fish tacos For fish 1 filet swai or tilapia Smoked paprika - to taste Black pepper - to taste Pinch of Cayenne pepper Kosher salt Garlic powder - to taste Onion powder - to taste 2 tbsp olive or grapeseed oil 1 tbsp butter 1 lime—cut into wedges

For slaw: ½ small Red cabbage (julienne) 2-3 tbsp Honey Kosher salt Black pepper ½ cup rice wine vinegar 1 fresh squeezed lime For crema: 1 ripe avocado ¼ cup sour cream 1 large lime (zested and juiced) ¼ cup fresh cilantro Kosher salt Black pepper 1 ½ tbsp honey ¼ cup olive oil

For salsa: 1 fresh peach(diced) 1 fresh mango(diced) ½ diced jalapeño 1 tbsp honey- if needed Pinch of kosher salt Fresh black pepper- to taste 1 fresh squeezed lime Tortillas : *use your favorite corn tortillas or a basic tortilla recipe 1. Place crema ingredients (except oil) into blender and blend—stream in oil while blending until 2. smooth(adjust seasonings with salt, pepper or honey) cover with cling wrap and place in fridge 3. Combine cabbage, vinegar, honey, pepper and salt together. Set aside to pickle 4. Combine peaches, mango, and jalapeño together and mix 5. Squeeze lime over fruit mix and season with salt and pepper— if not ripe enough, add honey to mix. Set aside 6. Place pan over medium high heat 7. Combine seasonings (except salt) and season fish, season with salt 8. Place fish in pan and sear for 2 to 3 minutes or until heavily seared and flip carefully 9. Turn heat down to medium, add butter to pan and baste until tender Remove from pan and rest 10. Heat tortillas in a clean pan and set on plate 11. Time to layer the tacos! Start with fish, spoon over crema, then place small amount of slaw and finish with salsa. Finish with lime and black pepper!


* save a little cilantro for a fresh kick!


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