The heat is on in the Mid-South and when it’s hot, the last thing you want to eat is something heavy.
Chef Ragan Oglesby stopped by with some tasty summer recipes.
- Chef Ragan Oglesby
- (901) 864-0746
Fish Tacos w/ Mango Peach Salsa
1 pound firm white fish, such as tilapia or mahi mahi
2 limes, halved
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup of sour cream
¼ cup of mayo
¼ teaspoon chili powder
¼ teaspoon chipotle powder
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/2 small head of cabbage, cored and thinly sliced
1/4 cup coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas
Peach mango salsa, for garnish
Hot Sauce
Place the fish in a baking dish. Season fish with garlic, chili powder, salt and pepper. Add a tablespoon of oil to skillet. Pan sear the fish for 3-4 minute on both side (thickness will determine the cook time). The fish will become flaky when done
In a medium bowl combine the cabbage and cilantro squeeze a whole lime over it. Season slaw with chipotle powder, garlic powder, onion powder, salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw, peach mango salsa, hot sauce and desired garnishes.