Tuesday, November 11, 2014

Deconstructed Fish Tacos

Thursday 30 October
...without the tacos.  A couple of nights ago we shredded up a half head of red cabbage and relaxed it using a marinade of a little sugar, kosher salt, and a drizzle of rice vinegar.  Following the lead of Mazunte, tonight we added mayo and a quarter of a minced chilpotle pepper in adobo, for a dose of taste and heat.  Result: very new-Mexican red cabbage slaw.
Then we cubed a couple of avocados and tossed them in lemon juice, with chopped cilantro, diced red onion, and a little salt.  
And finally we layered the red and the green in our best cooking rings - crabmeat cans with the top and bottom removed.

Oh, and there was the fish: albacore steaks from the grill pan, with a zesty squirt of lime.  Smokin'.

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