Byron Bay Chilli Fish Tacos Recipe

Byron Bay Chilli Fish Tacos Recipe

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45 juta s/d 2.5 milyar listing 2017
Byron Bay Chilli Fish Tacos Recipe Byron Bay Chilli Fish Tacos Recipe My friend and Australian hot sauce maker John Boland is promoting a fusion cuisine he calls “OxMex,” and this is one of his signature recipes. Fish tacos are almost always good, but with John’s sweet chile sauces, they shine. Use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce, available from various online hot sauce shops.
Byron Bay Chilli Fish Tacos

Byron Bay Chilli Fish Tacos Recipe

My friend and Australian hot sauce maker John Boland is promoting a fusion cuisine he calls “OxMex,” and this is one of his signature recipes. Fish tacos are almost always good, but with John’s sweet chile sauces, they shine. Use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce, available from various online hot sauce shops. Ingredients :
  • 2 pounds (1.1 kg) boneless fish fillets
  • 1/4 cup (59 mL) olive oil
  • Juice of 1 lime
  • 2 green onions, chopped, white and green parts included
  • 1/4 cup (59 mL) chopped cilantro
  • 2 cups (473 mL) shredded cabbage
  • 1/cup (59 mL) mayonnaise
  • 1 cup (236 mL) plain yogurt or sour cream
  • Ground red chile of your choice, to taste
  • Salt, to taste
  • 12 flour tortillas
  • 1 (8.5-ounce [238 g]) bottle Byron Bay Chilli Co. sauce of your choice (or substitute an Asian hot sauce)
Method :
  1. Place the fish in a large, shallow dish. Sprinkle it with the olive oil and lime juice and allow it to marinate for 30 minutes.
  2. In a large bowl, combine the green onion, cilantro, and cabbage.
  3. In a small bowl, whisk together the mayonnaise, yogurt or sour cream, ground chile, and salt.
  4. Preheat a grill to medium-low heat.
  5. Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm them.
  6. On a very clean, thoroughly oiled grate, grill the fish until it is just cooked through, about 10 minutes per inch (2.5 cm) of thickness of the fish. Remove the fish to a clean platter, allow it to rest for10 minutes, then slice it into thick strips.
  7. For each taco, place a warm tortilla on a plate, add a few chunks of fish, and drizzle with the chile sauce, a spoonful of the salad, some of the creamy sauce, and more chile sauce. Make a small fold along the bottom edge of the tortilla, then fold it closed from both the sides, creating a little parcel that won’t drip out the bottom.
Yield : 4-6 servings Heat Scale : Varies See also recipes  "Ikan Bandeng (Fiery Party Snapper)" byron bay chilli, easy fish tacos, how to make byron bay chilli fish tacos, ingredients byron bay chilli fish tacos, method byron bay chilli fish tacos, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Byron Bay Chilli Fish Tacos Recipe

Article Categories : Australie Recipes, Recipes

Byron Bay Chilli Fish Tacos

Byron Bay Chilli Fish Tacos Recipe

My friend and Australian hot sauce maker John Boland is promoting a fusion cuisine he calls “OxMex,” and this is one of his signature recipes. Fish tacos are almost always good, but with John’s sweet chile sauces, they shine. Use either Byron Bay Chilli Co. Fiery Coconut Chilli Sauce or Byron Bay Chilli Co. Spicy Sweet Chilli Sauce, available from various online hot sauce shops.

Ingredients :

  • 2 pounds (1.1 kg) boneless fish fillets
  • 1/4 cup (59 mL) olive oil
  • Juice of 1 lime
  • 2 green onions, chopped, white and green parts included
  • 1/4 cup (59 mL) chopped cilantro
  • 2 cups (473 mL) shredded cabbage
  • 1/cup (59 mL) mayonnaise
  • 1 cup (236 mL) plain yogurt or sour cream
  • Ground red chile of your choice, to taste
  • Salt, to taste
  • 12 flour tortillas
  • 1 (8.5-ounce [238 g]) bottle Byron Bay Chilli Co. sauce of your choice (or substitute an Asian hot sauce)

Method :

  1. Place the fish in a large, shallow dish. Sprinkle it with the olive oil and lime juice and allow it to marinate for 30 minutes.
  2. In a large bowl, combine the green onion, cilantro, and cabbage.
  3. In a small bowl, whisk together the mayonnaise, yogurt or sour cream, ground chile, and salt.
  4. Preheat a grill to medium-low heat.
  5. Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm them.
  6. On a very clean, thoroughly oiled grate, grill the fish until it is just cooked through, about 10 minutes per inch (2.5 cm) of thickness of the fish. Remove the fish to a clean platter, allow it to rest for10 minutes, then slice it into thick strips.
  7. For each taco, place a warm tortilla on a plate, add a few chunks of fish, and drizzle with the chile sauce, a spoonful of the salad, some of the creamy sauce, and more chile sauce. Make a small fold along the bottom edge of the tortilla, then fold it closed from both the sides, creating a little parcel that won’t drip out the bottom.

Yield : 4-6 servings
Heat Scale : Varies

See also recipes  “Ikan Bandeng (Fiery Party Snapper)”