Name: Fish Tacos with Quick Cabbage Slaw
Yield: 4 servings
Ingredients: 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; 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) ); 12 corn tortillas; Torn cilantro leaves; Sliced avocado; Lime wedges; Salsa; Semillon

Fish Tacos with Quick Cabbage Slaw

Servings

4servings

Servings

4servings

Ingredients

FOR THE SLAW

1small cabbage , shredded (about 4 cups)
1small carrot , grated
2 to 3 green onions , thinly sliced
½ to 1whole jalapeño chile, seeded and minced, optional
1clove garlic , minced
1tablespoon lime juice
2tablespoons mayo
Sugar, honey, or agave nectar, to taste (optional)
Salt and pepper

FOR THE FISH

⅓cup all-purpose flour
½teaspoon salt
¼teaspoon freshly ground black pepper
⅛ to ¼teaspoon smoked paprika or chipotle powder
1 to 1½pounds snapper, tilapia, rockfish, or catfish
2tablespoons vegetable oil , suitable for high-heat cooking (like safflower or grapeseed)

TO SERVE

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.