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bobby flay slaw fish tacos recipe hdr

Bobby Flay Slaw Fish Tacos Recipe

This Bobby Flay Slaw Fish Tacos Recipe pairs flaky, well-seasoned fish with a crisp, tangy slaw that adds brightness and crunch to every bite. Warm tortillas hold everything together while fresh toppings bring balance and texture. It’s a vibrant dish that comes together quickly and works well for casual dinners or gatherings. The recipe includes simple steps, seasoning tips, and topping ideas for customizing each taco.
Prep Time1 hour
Cook Time15 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 3 8 oz Red Snapper or Mahi Mahi Fillets
  • 2 tbsp Canola Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 4 Blue Corn Tortillas 6-inch
  • 4 White Corn Tortillas 6-inch
  • 2 cups Napa Cabbage shredded
  • 2 cups Red Cabbage shredded
  • 1 Carrot julienned
  • 1/4 cup Lemon Juice
  • 1/4 cup Orange Juice
  • 2 tbsp Dijon Mustard
  • 2 tbsp Honey
  • 1/2 cup Canola Oil
  • 1/4 cup Basil chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 5 Plum Tomatoes roasted and diced
  • 3 cloves Garlic chopped
  • 1/4 cup Red Onion diced
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Chipotle in Adobo pureed
  • 2 tsp Mexican Oregano chopped
  • 1/4 cup Cilantro chopped
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Avocados diced
  • 1/4 cup Red Onion finely diced
  • 1/4 cup Cilantro chopped
  • 2 Limes juiced
  • 1 Jalapeno finely diced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

Instructions

  • Whisk together lemon juice, orange juice, Dijon mustard, honey, salt, and pepper.
  • Slowly add canola oil while whisking until the dressing comes together.
  • Toss napa cabbage, red cabbage, carrot, and basil with the dressing.
  • Pop it in the fridge for at least 30 minutes.
  • Mix roasted tomatoes, garlic, red onion, red wine vinegar, chipotle puree, oregano, cilantro, salt, and pepper in a bowl.
  • Let the salsa hang out at room temperature for a bit so the flavors can meld.
  • Combine diced avocado, red onion, cilantro, lime juice, jalapeno, salt, and pepper.
  • Go gently; leave the avocado a little chunky.
  • Press plastic wrap directly on the surface to slow browning.
  • Brush the fish with canola oil and season with salt and pepper on both sides.
  • Grill over medium-high heat, about 3 to 4 minutes per side.
  • The fish should flake easily with a fork.
  • Warm tortillas on the grill for about 5 seconds per side.
  • You want them lightly charred and flexible.
  • Stack them in a clean towel to keep them soft.
  • Break the fish into big pieces and set it in the center of each tortilla.
  • Top with slaw, smoked tomato salsa, and avocado relish.
  • Add extra cilantro or hot sauce if you’re into that.