You can just give it a quick stir. You want to make sure all of your toppings, slaw, and tortillas are already made before you cook the fish so you can serve the tacos right away. Then, just before serving, give the dressing a good shake and toss it together with all of the vegetables and herbs. I made them lastnight for my husband! Fry the fish in batches so you don’t bring down the temperature of the oil too much. 7 Fry the fish: Once all the fish is breaded, gently place the fish one piece at a time in the hot oil. Dianne, so glad the crappie worked in the fish tacos. This was a straightforward and easy to make meal that has lots of fresh flavors in it. Serve with the hot sauce and lime … Thanks. Amazing!! Flip and grill until cooked through, 4 to 6 more minutes. Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown. Preparing fish tacos is super quick and easy. For this recipe, I coat the fish in milk, bread it, then fry it. Add cooked fish to a tortilla. Two of my favorites are cod and walleye. I love the crispiness of the fish combined with the homemade crunchy slaw and the homemade sauce just takes the tacos to a whole new level of GOOD. Working in batches, dredge fish in cornmeal mixture. It’s a win-win. Start with a little slaw; add a piece of fish, and drizzle with the crema. Fish tacos are so easy to make and totally versatile. I used both Cod and Tilapia being I had both on hand. In a deep dish (so it’s easiest to coat the fish), combine the flour with paprika, cumin, chili powder, garlic, salt and pepper. For these tacos I gently pan grilled the filets just under 5 minutes each side, which is a healthier alternative to battered fried fish tacos. We share true comfort food recipes with easy detailed recipe instructions for success. Taco Tuesday never tasted so good! Add ingredients from bowl 1 in one bowl and ingredients for bowl 2 in a separate bowl. Set aside. This is because the color from the purple cabbage will bleed into the other ingredients. My husband and I both thought it was delicious and particularly enjoyed the red cabbage slaw. Coleslaw and Fish Tacos The crunchy texture of freshly made slaw tastes so delicious in fish tacos. The oils you recommend for frying are oils I would never use since they have been deemed to be “not so healthy” by several sources , There is no such thing as a “Canola” In a large skillet, add the olive oil. I mean, really, what’s not to love about fish tacos? Thank you for trying our recipe. If it sizzles and pops, it’s ready. I used tilapia and he said they were the best fish tacos he has had! I used Tapatio in the sauce instead of the Siracha, (will try that next time) either way very tasty. A crispy breading, loaded with chili and citrus, encasing tender, flaky white fish? Make the slaw and crema: Zest both limes, then slice in half. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Step 4 Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic … Good choices are canola, safflower, and sunflower oil. Transfer to a cutting board and slice or flake the fish. 1 1/2 cups thinly sliced red cabbage (about a 1/2 small head of cabbage), 5 radishes, cut into matchsticks (3/4 cup of matchsticks), 1/2 cup whole milk, heavy cream, or buttermilk, 10 small (5-inch) flour tortillas, street taco style. Nope, it’s perfect. Don’t forget the drinks! Next time, try patting on the flour mixture until it’ completely coated. Try sourcing from a different company next time, and you might be pleasantly surprised. Best fish for tacos – we love using Mahi Mahi (fresh or frozen), but also recommend flounder or fresh Atlantic cod. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Or, it really is the skillet, try using a different one. Whisk to combine. Prepare the 2 bowls for the fish breading. On another medium plate, add the milk, and juice from half of the lime. To make the crema, stir together sour cream, juice from the remaining lime half, chili powder, garlic powder, cumin, and salt. Heat it to 360°F. I have to admit this is one of my favorite recipes. In a small bowl, stir together the chili powder, cumin, and garlic powder. Make each cut about an inch thick, and you’ll have the perfect piece every time. Tag @valentinascorner on Instagram and use hashtag #valentinascorner. Breading gets your fingers messy. I loved all of the flavors. That sounds lovely! Tee, yes, we love that sauce as well. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Thanks for taking time to let me know! Try with deep-fried fish or even poke-style tuna! I’m so glad you enjoyed it and tilapia sounds wonderful. This happens pretty quickly, so keep a close eye on the fish to prevent burning. 6 Bread the fish: While you’re waiting for the oil to come up to temperature, dip the fish in the milk, then coat it in the flour, spice, and cornmeal mixture. Read more about our affiliate linking policy. Place fish … I love it all, and I want you to love it, too. Glad your inlaws loved it too! Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Thanks for visiting our online home. We prepare a homemade sauce for the fish tacos. Cut the fillets on the bias (a diagonal cut) into strips about 1 inch thick, season them with the juice from the remaining lime half, and sprinkle with salt and pepper. The chipotle ranch is a must! Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. NOTE: For a quicker dinner, substitute the homemade Chipotle Ranch sauce with a store-bought sauce. Light and refreshing, this slaw of endive, fennel, and apple adds a bright crispness your fish tacos would otherwise lack. For the taco slaw, I prefer to chop everything up and keep the fresh ingredients in one container, then make the dressing and store it in another. Set it aside. I like to cut the fish portions on the bias (a diagonal cut). Half an hour before you want to serve the tacos, bread and fry them. As soon as we catch some halibut, I’ll try it again. We had a filet of black bass from Sitka Salmon Shares that I decided would work very well in this recipe and indeed it did. Your comment may need to be approved before it will appear on the site. Please try again later. In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. It brings fish tacos to a whole new level. Not only are they so easy to make, but they are also so filling and amazingly DELICIOUS! Thank you! Feel free to use whichever oil you prefer. Thanks for a great recipe. on Amazon, $14.99 This recipe is perfect. I tried that with this recipe, and I just preferred the texture and crunch of the breaded fish better. However, if you’re all booze all the time, then try any of these tasty concoctions. and that particular oil comes from a plant called “Rapeseed” I believe a better choice would be Extra Virgin Olive Oil or Grapeseed oil which has a higher flash point and works well at higher temperatures ! Drain catfish; discard buttermilk. Crispy blackened fried white fish (tilapia or cod) topped with a crunchy cabbage slaw and a spicy fish taco sauce – completely ready in just 20 minutes! In a medium bowl, add lime zest and lime juice from 1 1/2 limes, honey, oil, salt, and black pepper. Season with salt and pepper to taste. great flavor. In a medium bowl, add lime zest and lime juice from 1 1/2 limes, honey, oil, salt, and black pepper. https://www.entyvio.com/recipes/grilled-halibut-tacos-cabbage-slaw Hello! Glad you liked the fish tacos. I cannot think of any way to improve it. 2 Prepare to fry: Line a platter with paper towels to drain the fish after you fry it. These fish tacos were amazing! First time commenting? Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. They are eaten out of hand, assembled at the table, and can turn any gathering of respectable people into a party full of unruly friends and riotous laughter. You can even use salmon if you don't want a white fish… Once the oil is hot, add fish fillets and cook  2-4 minutes per side, or until the fillets are flakey and cooked. I won’t explain my tweaks but hubby and I looked at each other and said, ‘that sucked, when are we eating it again’ (inside joke of when it’s a major thumbs up )