We told you about the NYCWFF last week, and considering it all starts tomorrow we’re insanely pumped! This food-a-palooza (and trust us this word doesn’t even begin to describe the ridiculous food porn adventures we’re about to endure) is about to bring 4 days of monster eats & flush-inducing drinks (oh my!).
On this ever extensive list of gastronomic heaven you will find the Tacos & Tequila event, a shindig hosted by Avión Tequila and Bobby Flay. With with 32 participants, oh and TEQUILA, it’s absolutely an event not to miss, oh wait … it’s SOLD OUT.
One of the all-stars will definitely be Angelo Sosa, who’s restaurant Social Eatz‘s Bibimbap Burger won Eater’s “Greatest Burger in America” competition, within mere months of opening. That being only one simple notch on his belt of accomplishments, having deemed his life boring (I’m just assuming, because how does he have time to appear on Top Chef and keep opening restaurants) he then opened, Añejo Tequileria y Restaurante. So no wonder he was invited to the T&T Avión event.
We were lucky enough to get passed along one of his muy delicioso (yes, that’s real Spanish) recipes from his book Flavor Exposed,to share with you. So from Angelo and What’s Really Good Magazine, here are:
Bombay Fish Tacos
Serves: 4 Time: About 1 hour Flavors: Umami/Salty/Herbaceous
I have this amazing idea for a restaurant: an Asian taquería. A combination of Mexican dishes using Asian ingredients seems like a no-brainer to me. So I came up with these fish tacos—great guacamole, good-quality corn tortillas, and Asian- spiced fish—what’s not to love? I add a hefty bit of dill to brighten it up and then douse it with Sriracha for some heat . . . delicioso!
1⁄2 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon ground turmeric
8 ounces red snapper or any lean
1⁄2 teaspoon kosher salt
6 tablespoons fish sauce
2 tablespoons grapeseed oil
8 corn tortillas
2 cups shredded iceberg lettuce fresh dill
3 tablespoons minced jalapeño chile 3 tablespoons minced red onion
1⁄4 cup lime juice
2 tablespoons olive oil
3 tablespoons fresh cilantro leaves about 1 teaspoon kosher salt
1 In a small sauté pan over medium heat, lightly toast the cumin and coriander seeds and the turmeric until the essential oils are extracted. Start with the
larger seeds first and add the turmeric last. Continue cooking, shaking the pan occasionally, until they’re aromatic, 2 to 3 minutes total. Let cool completely, then grind the spices in a spice grinder until very fine.
2 Cut the fish into rectangles, about the size of your finger, and put them on a large platter in a single layer. Coat the fish thoroughly in the spice rub, sprinkle with the salt, and drizzle with the fish sauce. Cover with plastic wrap and marinate at room temperature for 30 minutes.
3 Meanwhile, make the guacamole: Cut the avocados in half, remove the pits, scoop out the flesh, and cut into large chunks. Put half in a medium bowl and use the back of a fork to mash it until a paste forms. Add the jalapeño, onion, lime juice, oil, and cilantro and stir to combine. Add the remaining avocado half, mix gently, and season with salt as needed. Set aside.
4 In a large sauté pan, heat the oil over medium-high heat. When it’s hot, add the fish, in batches if necessary, and cook until caramelized on all sides, 1 to 2 minutes total. Transfer to a sheet pan and set aside.
5 Wrap the tortillas in a damp kitchen towel and steam in the microwave until soft, about 1 minute or less. Using tongs, carefully flash each tortilla over a burner, turning once, to release the corn flavor.
6 To serve, mound 1⁄4 cup of lettuce on top of each tortilla, add a generous dollop of guacamole, and top with a piece of fish. Garnish each with a large piece of dill.