Fish Tacos with Orange-Pasilla Adobo, Red Cabbage Slaw, and Avocado Cream

Instructions

1. 1

   Preheat the oven to 200 °F / 95 °C to keep the tortillas warm later. Clean the pasilla chiles by removing stems and seeds, then toast them in a dry skillet over medium heat for 20 to 30 seconds per side, taking care not to burn them. Transfer them to a bowl with hot water and soak for 10 minutes until softened.

2. 2

   While the chiles soak, make the slaw. In a large bowl combine the red cabbage, radishes, red onion, and half of the chopped cilantro. Add 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper. Toss well and set aside so the flavors meld.

3. 3

   Drain the softened chiles and blend them with the orange juice, orange zest, 15 ml (1 tbsp) lime juice, 2 garlic cloves, cumin, oregano, honey, 15 ml (1 tbsp) olive oil, 2 g (about 1/3 tsp) salt, and a pinch of black pepper until you have a thick, smooth adobo.

4. 4

   Pat the fish fillets dry with paper towels and cut them into large strips or taco-sized portions. Coat them with the adobo and marinate for 10 minutes in the refrigerator.

5. 5

   For the cream, blend the avocado with the yogurt, the remaining garlic clove, 15 ml (1 tbsp) lime juice, 30 ml (2 tbsp) water, 2 g (about 1/3 tsp) salt, and the remaining cilantro until smooth and creamy. Add a few more drops of water if needed. Set aside.

6. 6

   Heat a large skillet or griddle over medium-high heat. Cook the marinated fish for 3 to 4 minutes per side, depending on thickness, until it reaches a safe internal temperature of 145 °F / 63 °C and flakes easily. Remove from the heat and let it rest for 2 minutes.

7. 7

   Warm the corn tortillas in a clean skillet for 20 to 30 seconds per side, or wrap them and hold them in the oven at 200 °F / 95 °C until serving.

8. 8

   Assemble the tacos by placing fish on each tortilla, then topping with the red cabbage slaw and finishing with avocado cream. Serve immediately.