FOR THE SLAW
1 small cabbage , shredded (about 4 cups)
½ to 1 whole jalapeño chile, seeded and minced, optional
FOR THE FISH
1 to 1½ pounds snapper, tilapia, rockfish, or catfish
2 tablespoons vegetable oil , suitable for high-heat cooking (like safflower or grapeseed) |
PREPARE the slaw by placing the shredded cabbage in a bowl and sprinkling with ½ tsp 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.
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.
PREPARE the fish by combining the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry, then dredge it in the flour mixture.
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.
HEAT the corn tortillas, meanwhile, 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.)
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.