The Goods

Recipe: Spicy Fish Tacos with Veggie Slaw

Try out the recipe that turned Steven from a fish hater — to a lover.

Try out the recipe that turned Steven from a fish hater — to a lover

Make the slaw ahead of time for a quick, easy, and delicious weeknight dinner that the whole family will love.

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: Makes 12 tacos

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