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