Taco Tuesday with Agave Restaurant

It's Taco Tuesday and Good Day Atlanta is bringing on a different restaurant every other Tuesday to demonstrate a taco recipe to help viewers get creative in the kitchen.

First up, is a visit Tim Pinkham from Agave Restaurant he joins Good Day Atlanta's Alyse Eady and cooks up chile and lime fish tacos.

For more information click here

For today's recipe see below.

Agave’s Chile & Lime Fish Tacos
-Makes roughly 8 portions-
Ingredients List:
•    10” Flour Tortillas - 8
•    White Fish – 2lbs (see prep for list of fish)
•    Agave’s Signature Herb & Chile Rub – 5 Tbsp (see prep for substitute
•    Butter – 3 Tbsp
•    Limes – 6 to 8 large
•    Mayonnaise – 3 cups
•    Sour Cream – 1 cup
•    Sweet Pickle Relish – 3 Tblsp
•    Yellow Onion – 1 medium + 1 Tbsp minced
•    Cilantro – ½ bunch
•    Tomatoes – 2 large
•    Pickled Jalapeno – 2 Tbsp
•    Pickled Jalapeno Vinegar – 2 Tbsp
•    Honey – 2 Tbsp
•    Chipotle in Adobo Sauce – 1 can
•    Napa Cabbage – ½ head
•    Carrots – 2 large


Fish Ingredients & Preparation

•    Fresh Flounder, Halibut, Grouper, Sea Bass (any white flaky mild fish will work) – 2lbs. skin off, diced into 1/2 inch pieces.
•    Agave’s Signature Herb & Chile Rub - (available online www.agaverestaurant.com or sold at Agave Restaurant) 
    (You may substitute for Agave Chile Rub – chile powder, salt, pepper, dried oregano,     paprika, cumin – 1 Tbsp each mixed in a bowl beforehand)
•    Butter – 3 Tbsp
•    Limes – 4 large limes quartered.
Preparation:
•    Heat saute pan over medium heat. 
•    Add 3 Tbsp butter and melt.
•    Add fresh diced fish to pan in 2 -3 batches for uniform cooking.
•    Season the fish in the pan with salt & pepper and Agave’s Signature Herb & Signature Chile Rub.
•    When the fish is 90% cooked squeeze the 4 quartered limes into the pan.
•    Continue cooking until done. set aside.    
    Jalapeno Tartar Sauce Ingredients & Preparation
•    Mayonnaise – 2 cups
•    Sweet pickle relish – 3 Tbsp
•    Yellow onion – 1 Tbsp minced
•    Pickled jalapenos – 2 Tbsp chopped
•    Pickled jalapeno vinegar from pickling (sub apple cider if needed) – 2 Tbsp 
    Preparation: 
•    Mix all ingredients together in a bowl. 
Chipotle Aioli Ingredients & Preparation
•    Mayonnaise – 1 cup
•    Sour Cream – 1 cup
•    Salt – 1 Tbsp
•    Pepper – 1 tsp
•    Honey – 2 Tbsp
•    Chipotle in Adobo Sauce – ½ cup fine chopped
    Preparation
•    Mix all ingredients together in a bowl.
Napa Cabbage & Carrots Ingredients & Preparation
•    Napa cabbage – ½ shredded
•    Carrots – 2 large shredded
    Preparation:
•    Mix all ingredients together in a bowl.
Pico de gallo Ingredients & Preparation
•    Tomato – 2 large diced
•    Yellow Onion – 1 medium diced
•    Jalapeno – 1 diced
•    Cilantro – ½ bunch chopped
•    Salt – 1 Tbsp
•    Pepper – 1 tsp
•    Lime Juice – 2 Tbsp
Preparation:
•    Mix all ingredients together in a bowl.
Building your Fish Tacos!
1.    Heat your flour tortillas in the oven or stove top.
2.    Add jalapeno tartar sauce to the middle of a tortilla
3.    Put cooked fish on top of tartar sauce
4.    Cover fish with Napa cabbage/carrots mixture
5.    Add 1 – 2 Tbsp of Pico de gallo over cabbage
6.    Drizzle chipotle aioli over pico de gallo
7.    Roll into a taco & slice into desired pieces
8.    Serve with a smile!