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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food. | 2. Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most. | 3. In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing. | 4. Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage. | 5. Mix the Masa, the salt and 1 cup of the water in a bowl by hand. | 6. Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart. | 7. Divide the dough into 16 equally sized balls. | 8. Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin. | 9. Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is. | 10. I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen. | 11. Get a large non stick pan heated over medium ready with half the oil. | 12. Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center. | 13. Extract the first batch and cover with foil while the second batch cooks. | 14. I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tequila	1/2	cup		77.4054	7.9516	0.2111	0.0704
margarita mix	1/2	cup		-	-	-	-
lime	2	limes		-	-	-	-
cilantro	1/2	bunch		-	-	-	-
chipotle pepper	2		canned	-	-	-	-
adobo sauce	2	tablespoons		-	-	-	-
garlic	2	tablespoons	roasted	25.33	5.6202	1.0812	0.085
kosher salt	1/2	teaspoon		-	-	-	-
halibut	1 1/2	1/2		618.8014	0.0	126.2083	9.044
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cabbage	1		shredded	22.25	5.162000000000001	1.1392	0.08900000000000001
white wine vinegar	1	tablespoon		-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
adobo sauce	1	tablespoon		-	-	-	-
chipotle pepper	1	chipotle	canned	-	-	-	-
cilantro	1/2	bunch		-	-	-	-
lime	1			-	-	-	-
plain yogurt	1/3	cup	fat-free	-	-	-	-
cream	1/3		sour fat free	264.0	5.32	2.904	27.744
flour	2	cups		1156.56	253.2108	18.802	4.4872
water	1 1/4	1/4		0.0	0.0	0.0	0.0
kosher salt	1/2	teaspoon		-	-	-	-

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