The grilled fish tacos from GW Fins are something that we look forward to every year at French Quarter Festival. Now that the festival has been postponed, many are left wondering if there’s a way to recreate the festival food from home. This recipe from GW Fins lets us in on the secret behind the sauces that pull the dish together. Relive the festival magic from home.
GW Fins Fish Tacos
Fish Tacos
Ingredients:
Grilled fish (any mild white fish) with creole seasoning
Tamarind sauce*
Cabbage Slaw**
White corn Tortillas
Directions:
Assemble tacos with tortilla, fish, tamarind sauce, and slaw.
Tamarind Sauce*
Ingredients:
1 each onion, roasted under broiler until slightly charred
10 cloves garlic, roasted under broiler until slightly charred
1 cup Anaheim chili peppers, soaked in 1 cup hot water for 30 minutes, seeds removed
1 ounce chipotle peppers, soaked in 1 cup hot water for 30 minutes, seeds removed
4 teaspoons salt
6 ounces sugar
6 ounces ketchup
2 tablespoons fresh ginger, chopped
½ cup canola oil
½ cup lime juice
1 cup tamarind pulp, soaked in 1 cup hot water, seeds removed
8 cups water
Directions:
Combine all ingredients and puree in a blender until smooth.
Chipotle Mayo for Cabbage Slaw**
Ingredients:
1 cup mayonnaise
1 teaspoon fish sauce
1 ounce chipotle chili canned in adobo
2 ounces lime juice
Directions:
Combine all ingredients and puree in a blender until smooth.
Mix chipotle mayo with 8 cups shredded cabbage, ½ cup diced green onions, and ½ cup chopped cilantro.
