Fish Tacos with Poblano Crema
A fresh take on a fresh catch. White, flaky fish is marinated in oil, lime juice, MINOR’S® Red Chile Adobo Flavor Concentrate, chopped jalapeño and cilantro, grilled and drizzled with poblano crema featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.
12.5 oz Sour cream
4 oz Mayonnaise
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
1 oz Lime juice, fresh
13.25 oz Minor’s® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
26 oz Olive oil
108 each Mahi mahi, dorado, fish
108 each Tortillas, flour
216 slices Avocados
19 oz Chilli pepper, Jalapeño, sliced thin
9 oz Radishes, raw, sliced thin
67 oz Cabbage, white or green
30 oz Cabbage, red or purple
- In a mixing bowl, whisk together sour cream, mayonnaise, Fire Roasted Poblano Flavor Concentrate and lime juice. Season to taste and reserve.
- In a bowl, whisk together the Adobo Red Chile Flavor Concentrate and olive oil. Thoroughly cover the mahi mahi in the adobo marinade. Marinade for at least 1 hour.
- Grill mahi mahi until fully cooked.
- Place each piece of fish on a tortilla and top with poblano cream. Add 2 slices of avocado, 5 slices of jalapeno, 2–3 slices of radish. Combine cabbages and use 3/4 cup to top a 2 taco serving.
Any white flakey fish such as cod, tilapia, or halibut will work very well in this application.