Red Chile Fish Tacos with Hatch Chile Guacamole and Jicama-Tomatillo Relish

May 25, 2019
Tacos, Healthy, B-Team Recipes

These roasted fish tacos from taco month (October) definitely qualify as clean eating -- they're packed with flavor from spices and a vibrant salsa, and use zero cooking fat.

...But if you prefer your fish tacos fried, give these beer-battered halibut tacos a go. And watch the video demonstrating the method for both!

Serves 6-8

Red Chile Halibut
4 dried guajillo chiles
12 dried chiles de arbol
Achiote paste
Achiote seeds
Juice of 2 oranges
Juice of 3 limes
2 garlic cloves
2 plum tomatoes, seeded and roughly chopped
1 teaspoon Mexican oregano
Kosher salt
1 lb fish (halibut, mahi mahi)
Corn tortillas, store-bought or homemade

1. Place the dried chiles in a medium bowl, and pour boiling water over top. Let rehydrate until the chiles are softened and pliable, about 5 minutes. In a food processor, combine the chiles and the remaining ingredients, except for the halibut, and puree until smooth -- approximately 3-4 minutes. Pour all but ½ cup of the mixture into a shallow dish large enough to accommodate the fish. Serve the remaining ½ cup of the chile sauce as a spicy condiment to accompany the tacos. Place the fish fillet into the dish, turn to coat, and let marinate for 15 minutes.

3. Place a cast iron pan on medium high heat for 5 minutes or heat your grill to high prior to cooking the fish. Remove fish from marinade, lightly season with salt on both sides, and transfer to the pan or grill. Cook until bottom is golden brown and a crust has formed, at least 4 minutes (do not try to turn the fillet until a crust has formed or the fish can fall apart and stick to grill or pan). Turn the fish over and continue cooking until just cooked through, about 4 to 5 minutes longer. Remove to a cutting board and let rest loosley tentled with foil for 10 5 minutes. Break into bite size pieces with a fork.

4. Heat the tortillas over an open flame to soften and warm, and wrap in a cloth to keep warm. Assemble the tacos: place three pieces of halibut in the center of a corn tortilla; spoon hatch chile guacamole (recipe below) over top, and garnish with a pile of jicama-tomatillo relish (below) and a drizzle of red chile marinade.

Hatch Chile Guacamole
2 Hatch chiles, roasted, peeled, seeded and chopped
2 ripe avocadoes, diced
½ small red onion, finely diced
1 serrano chile, seeded and finely diced
Juice of 1 lime
Cilantro, chopped
1 teaspoon cumin
Kosher salt

Add Hatch chiles and avocado to a large mixing bowl and mash with a potato masher until combined. Add the remaining ingredients and fold until thoroughly mixed. Taste for seasoning and adjust if necessary.

Jicama-Tomatillo Relish
4 radishes, quartered and sliced
½ large jicama, peeled, quartered and sliced
3 tomatillos, removed from husk, rinsed and patted dry, quartered and sliced
Juice of 2 limes
Cilantro, chopped

Place all ingredients in a medium sized mixing bowl and fold to combine. Taste for seasoning and adjust if necessary.