Fish Street Tacos
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Total time: 30 minutes
Ingredients
Cabbage, Cilantro, Scallions and jalapeño Pepper For Slaw:
- 3 cups thinly sliced and chopped cabbage (½ of small head of cabbage)
- ½ cup cilantro, chopped
- 8 scallions (1 bunch), sliced
- 1 jalapeño chili, finely chopped
Sauce For Slaw:
- ½ cup sour cream
- ¼ cup fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- ⅛ teaspoon chili powder
Fish Ingredients:
- 2 tablespoons vegetable oil that can withstand high heat
- 4 jalapeño chiles, halved lengthwise and seeded.
- 1 pound white fish fillets of your choice (if frozen thaw in fridge 24 hours in advance. Always remove from packaging and place in a shallow baking dish for thawing.)
- ½ cup flour
- Plan on 2 to 4 tortillas per person
Sides to Serve With Fish Tacos:
Instructions
-
If you plan to serve Mexican Rice and
Refried Beans prepare first. Cover and set aside until you are ready to serve the fish tacos.
- In a large bowl, combine chopped cabbage, cilantro, scallions, and jalapeño.
- In a small bowl whisk together the sauce ingredients for the slaw.
- Add the sauce to the slaw mixture and toss to combine; set aside.
- In a large skillet (a cast iron skillet works best), heat oil and add the 4 halved jalapeños.
- Lightly salt and pepper fish fillets.
- Put flour on a plate and dredge fillets in it.
- Place fish in hot skillet and brown on each side; 2 to 3 minutes per side.
- Brown the jalapeños on each side turning at the same time you flip the fish fillets.
- While the fish cooks, steam the tortillas; set aside.
- Halve and quarter the 2 limes. Place in a small serving dish.
- Fish is cooked when a paring knife easily pierces the the thickest part of the fillet.
- Remove the fillets and jalapeños from the skillet and serve immediately.
- Serve as per instructions below.
Recipe adapted from Food Everday: Great Food Fast, by Martha Stewart Living Omnimedia, Inc. New York: Clarkson Potter Publishers (2007).
Comments
Serves 4 adults.To assemble a fish street taco:
Lay steamed tortilla flat on a serving plate.
Distribute a piece of fish evenly down the center of your tortilla.
Add one of the browned jalapeño halves.
Top with cabbage slaw and a squirt of lime juice. Do not overfill.
Grasp one side of the tortilla and fold it over the meat and toppings until it reaches the opposite side of the tortilla.
Pick up the taco by grasping the top, place your other hand on the bottom and enjoy.
Fish tacos can be accompanied by optional Mexican Rice and Refried Beans.
If you are more partial to beef or chicken tacos, try my recipes for Beef Street Tacos or Chicken Street Tacos.