Geoffrey Zakarian’s Fish Tacos with Papaya Slaw | The Kitchen | Food Network

Geoffrey brings a lighter option to the game-day menu with tasty red snapper tacos that are topped with a bright and flavorful slaw!
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Fish Tacos with Papaya Slaw
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 10 hr 5 min (includes pickling time)
Active: 1 hr 5 min
Yield: 4 servings

Ingredients

Slaw:

1 small slightly underripe papaya
3 cups shredded green cabbage
1 cup daikon or white radish matchsticks (see Cook’s Note)
1 Thai red chile, thinly sliced
1 clove garlic, grated
3 tablespoons lime juice plus 1 teaspoon lime zest
2 tablespoons fish sauce
1 tablespoon plus 1/2 teaspoon brown sugar
Kosher salt

Fish:

1 tablespoon chili powder
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets
Oil, for cooking

Crema:

1/2 cup crema
1 tablespoon chopped chipotle and adobo sauce
1 teaspoon hot sauce

To Serve:

12 street-taco-size flour tortillas, warmed
2 avocados, sliced
Pickled Red Onions, recipe follows
1/3 cup fresh cilantro leaves
Lime wedges

Pickled Red Onions:

1 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings

Directions

For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook’s Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside.

For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces.

Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside.

To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.

Pickled Red Onions:
Yield: Makes 3 cups

Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.

Cook’s Note

If you have a mandoline slicer, use the julienne blade attachment to cut the papaya and daikon.

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Geoffrey Zakarian’s Fish Tacos with Papaya Slaw | The Kitchen | Food Network

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