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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare marinade: In a clean mixing bowl, combine all ingredients and mix well. | 2. Cut the white fish into 1 oz pieces and place into the marinade mixing everything up together. | 3. Hold refrigerated for at least 12 hours. | 4. To make Lime Sour Cream: Place ingredients into a small clean mixing and blend together well. | 5. Transfer to a small squeeze bottle with a small tip and refrigerate. | 6. To make Chipotle Aioli: Place all ingredients in a clean blender and puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate. | 7. To prepare the Pico De Gallo: About one hour before dinner dice onion, tomato and jalepeño and place in a small clean mixing bowl. | 8. Wash cilantro and chop fine, then add to the bowl. | 9. Next add the salt, lime juice and black pepper add mix everything together well. Keep at room temperature for up to four hours. | 10. To prepare the Asian Slaw: In a small clean mixing bowl, mix all ingredients together. | 11. To Prepare Taco Filling: Preheat a large sauté pan and melt the unsalted butter in the pan. | 12. Drain the marinated white fish and gently place into the melted butter and spread the fish out evenly. | 13. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked. | 14. Turn the heat down to very low and hold hot. | 15. In a large, clean sauté pan, heat the tortillas up on both sides. | 16. Toss the Asian slaw in a mixing bowl. | 17. Lay the hot corn tortillas on a cutting clean cutting board and place 2 oz. of the cooked fish in each tortilla. | 18. Top the fish with a little of the mixed Asian Slaw. | 19. Drizzle a little chipotle aioli onto each tortilla. | 20. Drizzle a little lime sour cream onto each tortilla. | 21. Sprinkle a little pico de gallo onto each tortilla. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white fish	24	ounces		625.6	0.0	113.96799999999999	15.776
fish taco marinade below	8	ounces		201.7333	0.0	44.88	1.1333
cream	8	tablespoons	sour	190.08	4.4448	2.3424	18.576
aioli	8	tablespoons		201.7333	0.0	44.88	1.1333
coleslaw	3/4	lb		520.4979	50.655	3.2318	33.7133
pico de gallo	8	tablespoons		39.68	12.0064	0.0	0.0
white corn tortilla	12			201.7333	0.0	44.88	1.1333
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
cajun blackening seasoning	2	tablespoons		201.7333	0.0	44.88	1.1333
coconut milk	3/4	cup	unsweetened	414.0	9.972000000000001	4.122	42.912
egg yolk	1/4	cup	whipped	195.615	2.1809	9.635	16.123
cilantro	1	tablespoon	washed chopped	0.23	0.0367	0.0213	0.0052
jalapeno pepper	1	tablespoon	minced	1.6312	0.3656	0.0512	0.0208
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cream	6	tablespoons	sour	190.08	4.4448	2.3424	18.576
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
mustard	1			0.315	0.0545	0.0334	0.0049
chipotle pepper	1			201.7333	0.0	44.88	1.1333
lime juice	1	teaspoon	squeezed	7.5625	2.5469999999999997	0.127	0.0212
salt				-	-	-	-
black pepper			coarse ground	0.7216	0.1839	0.0299	0.0094
red onion	1/2	cup	diced	45.9262	4.5699	0.4593	2.7442
jalapeno	1	tablespoon	minced	1.6312	0.3656	0.0512	0.0208
tomato	1/4	cup	ripe diced	10.35	2.295	0.54	0.09
salt	1/2	teaspoon		-	-	-	-
lime juice	1	tablespoon	squeezed	7.5625	2.5469999999999997	0.127	0.0212
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cabbage	4	ounces	shredded	28.3495	6.5771	1.4515	0.1134
cilantro	2	tablespoons	chopped	0.23	0.0367	0.0213	0.0052
jicama	2	ounces	peeled julienned	21.5456	5.0009	0.4082	0.051
red onion	2	ounces	peeled sliced	45.9262	4.5699	0.4593	2.7442
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
kosher salt				201.7333	0.0	44.88	1.1333
black pepper			coarse ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.