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Published May 21, 2013, 03:56 PM

GR8 Plates: Fish tacos

Toasted Frog head chef Scott Franz joins Molly Thorvilson to show us how to make fish tacos. Recipe follows.

Toasted Frog head chef Scott Franz joins Molly Thorvilson to show us how to make fish tacos. Recipe follows.


Sour cream slaw

2 cups cabbage thinly sliced

2tbsp carrot grated

1/2 red onion sliced

4 oz sour cream

salt

pepper

1oz white vinegar

1oz white sugar


In mixing bowl add white vinegar and white sugar and whisk until sugar dissolves. Add sour cream, salt and pepper, mix and then add cabbage, carrot, and sliced onion.


Mango & Pineapple Salsa


1 cup fine diced mango

1 cup finely diced pineapple

½ cup fine diced red pepper

½ cup fine diced red onion

salt

pepper

juice of one lime

2 tbsp chopped cilantro


Combine ingredients.


Salsa Fresca (Pico de gallo)

2 cups diced tomatoes

½ cup red onions minced

½ cup diced green peppers

½ tbsp garlic

2 tbsp chopped cilantro

juice of one lemon

1 jalapeno minced

Salt and pepper

Combine ingredients.

4 - 6 oz mahi-mahi filets

Olive oil

Salt

Pepper

Sliced green onions

Avocado sliced

Lemons sliced

Sriracha chili sauce

Flour tortillas


Prepare BBQ grill, rub mah-mahi filets with olive oil. Sprinkle with salt and pepper. Grill fish until cooked through, roughly four minutes per side. To warm flour tortillas, quickly grill about thirty seconds per side. Serve with sour cream slaw, mango salsa, pico de gallo, sliced green onions, avocado, lemons, and Sriracha chili sauce.

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