Fish Tacos with Quick Cabbage Slaw

The textural contrast between lightly crispy fish, supple corn tortillas, crunchy slaw and soft avocado is a big part of this simple recipe’s success. The fish for these tacos is simple to prepare, any flaky white fish will work. It’s dredged in flour and pan-fried for a few minutes on the stovetop. If you’ve never made fish tacos at home because you thought they’d be messy or complicated wait no longer and try this easy recipe. Recipe from thekitchn.com

Ingredients

For the slaw:

  • 1 small cabbage, shredded (about 4 cups)
  • 1 small carrot, grated
  • 2 to 3 green onions, thinly sliced
  • 1/2 to 1 whole jalapeño chile, seeded and minced, optional
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • Sugar, honey, or agave nectar to taste (optional)*
  • Salt and pepper

For the fish:

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 to 1/4 teaspoon smoked paprika or chipotle powder
  • 1 to 1 1/2 pounds snapper, sole, tilapia, rockfish, or catfish
  • 2 tablespoons vegetable oil suitable for high-heat cooking (like safflower or grape seed)

To serve:

  • 12 corn tortillas
  • Torn cilantro leaves
  • Sliced avocado
  • Lime wedges
  • Salsa

 

 

 

 

 

 

 

Directions

  1. To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.
  2. Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl. Add the grated carrot, green onions, and jalapeño (if using). Toss to combine. Whisk together the minced garlic, lime juice, and mayonnaise. Taste and add a sweetener, salt, and pepper to taste. Pour over the cabbage mix and toss to combine.
  3. To prepare the fish, combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry, then dredge it in the flour mixture.
  4. Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.
  5. Meanwhile, heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go. (Alternatively, wrap them in a clean dish towel and warm them in the microwave for a few seconds.)
  6. Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos. Serves 4 (about 3 tacos each)
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