Fish Tacos with Quick Cabbage Slaw
Fish Tacos with Quick Cabbage Slaw is a fresh and vibrant dish featuring crispy, seasoned fish fillets topped with a zesty and crunchy cabbage slaw. Served in warm corn tortillas and garnished with cilantro, avocado, and lime wedges, these tacos are perfect for a light and flavorful meal.
Ingredients
FOR THE SLAW
- 1 small cabbage , shredded (about 4 cups)
- 1 small carrot , grated
- 2 to 3 green onions , thinly sliced
- ½ to 1 whole jalapeño chile , seeded and minced, optional
- 1 clove garlic , minced
- 1 tablespoon lime juice
- 2 tablespoons mayo
- Sugar, honey, or agave nectar , to taste (optional)
- Salt and pepper
FOR THE FISH
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ to ¼ teaspoon smoked paprika or chipotle powder
- 1 to 1½ pounds snapper, tilapia, rockfish, or catfish
- 2 tablespoons vegetable oil , suitable for high-heat cooking (like safflower or grapeseed)
TO SERVE
- 12 corn tortillas
- Torn cilantro leaves
- Sliced avocado
- Lime wedges
- Salsa
WINE PAIRING
- Semillon
Instructions
- 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.
Nutrition
Calories: 200kcalCarbohydrates: 18gProtein: 10gFat: 10gSaturated Fat: 1gCholesterol: 35mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 1mg
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