Fish Tacos Slaw Bobby Flay

Directions for the avocado relish.
Fish tacos slaw bobby flay. Leaves only 8 flour tortillas. 1 lime juiced 1 tablespoon ancho chili powder. Grill until well marked on the bottom and the fish releases easily from the grill about 6 minutes. Place fish in a medium size dish.
Transfer to a cutting board and slice. Grill the tortillas until slightly charred and just warmed through about 5 seconds per side. Brush the top of the fish filets with canola oil and sprinkle them with salt pepper and about 3 tablespoons of the spice rub. For the red cabbage slaw.
1 jalapeno coarsely chopped 1 4 cup cilantro chopped. Flip and grill until cooked through 4 to 6 more minutes. Preheat the grill to high or grill pan over high heat. 1 pound fish white and flaky such as mahi mahi or orata 1 4 cup canola oil.
For the smoked tomato salsa. 2 tablespoon peanut oil. Grill the fish for 4 minutes on the first. Directions preheat grill to medium high heat.
Place the tortillas on the grill and grill for 20. Let stand for 5 minutes then grill the filets. For the pureed tomato salsa. Whisk together the oil lime juice ancho.
Put the lemon juice. Brush both sides of the fish with oil and season with salt and pepper to taste. Combine the avocado cilantro red onion lime juice and jalapeno in a medium bowl.