Recipe: Spicy Fish Tacos with Veggie Slaw

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Recipe: Spicy Fish Tacos with Veggie Slaw

Ingredients


Veggie slaw:
¼ head green cabbage, thinly sliced
1 medium red onion, thinly sliced
1 red pepper, thinly sliced
1 english cucumber, seeds removed, thinly sliced
3 tbsp white wine vinegar
1 ½ tsp kosher salt
2 tsp sugar

Hot sauce:
¼ cup mayonnaise
¼ cup sour cream
¼ cup hot pepper sauce

Fish:
1 pound mild white fish, skin off deboned (haddock, halibut, mahi mahi or cod), cut into 24 pieces
1 cup cornstarch
1 tsp smoked paprika
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
canola oil for pan frying

Assembly:
12 small corn tortillas, warmed
limes and cilantro for garnish, if desired

Preparation

Veggie slaw

Combine all ingredients and set aside for assembly.

Hot sauce

Combine all ingredients and set aside for assembly.

Fish

Heat canola oil in large nonstick frying pan over medium heat. In a large shallow bowl, whisk together cornstarch, salt and spices. Dredge fish pieces in cornstarch mixture and fry in 2 stages so as not to overcrowd the pan.

Cook for 2-3 minutes on each side, until fish is golden and crispy and is cooked through. Set cooked fish aside for assembly.

Assembly

Place 3 warmed corn tortillas on a plate and top each with a piece of cooked fish. Drizzle hot sauce over fish and top with slaw. Garnish with lime wedges and cilantro, if desired.

Servings: 12 tacos

Nutritional Info.

approx. Per Serving

 

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