Fish Tacos with Ancho Chile and Mandarin, Roasted Cauliflower Cream, and Cucumber-Cilantro Pepita Slaw

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower and white onion on a sheet pan, toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 20 to 22 minutes, until the cauliflower is browned and tender.

2. 2

   Meanwhile, lightly toast the dried ancho chiles in a dry skillet for 10 to 15 seconds per side, making sure they do not burn. Transfer them to a bowl with hot water and soak for 10 minutes.

3. 3

   Blend the softened chiles with 2 garlic cloves, the juice of 2 mandarins, the mandarin zest, honey, 1 tablespoon lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, dried oregano, 1/2 teaspoon salt, and some black pepper until smooth.

4. 4

   Place the fish in a bowl and coat it with the ancho-mandarin marinade. Let it rest for 15 minutes while you prepare the remaining components.

5. 5

   For the cream, blend the roasted cauliflower and half of the roasted onion with the plain thick yogurt, 1 garlic clove, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, and 2 to 4 tablespoons of the chile soaking liquid or clean water until silky. Season with salt and black pepper.

6. 6

   In a bowl, combine the cucumber, fresh cilantro, toasted pumpkin seeds, the remaining roasted onion, 1 tablespoon olive oil, 1 tablespoon lime juice, and a pinch of salt. Set the slaw aside.

7. 7

   Heat a large skillet over medium-high heat. Cook the fish with its marinade for 3 to 4 minutes per side, until cooked through and easy to flake. If you prefer to finish it in the oven, transfer it to a baking dish and bake at 200 °C / 400 °F for 6 to 8 minutes.

8. 8

   Warm the corn tortillas on a griddle or dry skillet for 20 to 30 seconds per side until soft and hot.

9. 9

   To serve, spread some roasted cauliflower cream over each tortilla, add the ancho-mandarin fish, finish with the cucumber, cilantro, and pepita slaw, and serve immediately.