Del Frisco's Fish Tacos

Chef John Holloman from Del Frisco's Grille makes fish tacos with roasted tomato salsa, corn-jicama slaw, guacamole and serrano-honey vinaigrette.


Fish Tacos

6 ounces of White Fish
Sea Salt & White Pepper Mix
Cajun Seasoning 1/2 ounce
¼ tsp of Blended Oil
3 each small tortillas
Roasted Jicama Slaw
3 ounces of Roasted Salsa
1 ounces of Guacamole
1 ounce of Sour Cream ( Crema)
Garnish- Charred limes, cilantro springs

Preheat griddle to 375°.

Season meatside of fish with salt, white pepper and cajun seasoning.

Place ½ of oil on griddle and place fish season side down, cook for 1 minute and flip over, cook 1 more minute and remove from heat.

Meanwhile, cook the tortillas at the same time as the fish. Remove from griddle and keep warm.

When ready, place slaw on all 3 tortillas on plate. Top each tortilla with 2oz of fish, season side up.

Drizzle crema over tortillas and top with cilantro. Place tacos on plate lined up neatly & diagonally down center of plate as in photo.

Place salsa, guacamole on the side of plate and use as needed.

Serve with garnishes of charred limes and fresh cilantro springs

LINK: delfriscosgrille.com

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