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Crispy Fish Tacos With Red Cabbage Slaw
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Baja-style fish tacos: Crispy, spicy fish on red cabbage slaw, piled high on tortillas for a summer fiesta!
Ingredients:
  • For the slaw:
  • 1 1/2 limes, zested and juiced
  • 2 tablespoons honey
  • 2 tablespoons avocado or canola oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 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)
  • 1/4 cup minced red onion
  • 1/2 cup fresh cilantro
  • 1 jalapeño pepper, seeded and minced
  • For the crema:
  • 1/2 cup sour cream
  • Juice from 1/2 lime
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • For the fish:
  • 1 1/2 pounds skinless cod fillets
  • 1 lime
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 3/4 teaspoon ground cayenne pepper
  • 1/2 cup whole milk, heavy cream, or buttermilk
  • 4 cups high heat oil, such as canola oil
  • 10 small (5-inch) flour tortillas, street taco style
Instructions:
  • Prepare the slaw by zesting both limes and cutting them in half. In a medium bowl, combine the lime zest and juice from 1 1/2 limes, honey, oil, salt, and black pepper. Toss in the cabbage, radishes, onion, cilantro, and jalapeno. Mix well and set aside. For the crema, blend sour cream with the juice from the remaining lime half, chili powder, garlic powder, cumin, and salt. Adjust consistency with a splash of milk or more lime juice if desired. Set aside.
  • Get ready to fry: Place paper towels on a platter to absorb the oil from the fried fish.
  • For the fish and breading: Zest the lime onto a medium plate. Combine flour, cornmeal, paprika, kosher salt, garlic powder, and cayenne pepper on the same plate. Set aside. On another medium plate, mix milk and juice from half a lime until slightly curdled. Cut the fillets on the bias into 1-inch strips, and season with remaining lime juice, salt, and pepper.
  • In a large Dutch oven, heat the oil to 360°F. This should take about 15 minutes. To test the temperature without a thermometer, sprinkle a little breading into the oil. If it sizzles and pops, it's ready.
  • Prepare the fish: Dip in milk and coat with flour, spices, and cornmeal. Bread all fish pieces before frying.
  • Fry the fish: Bread all the fish strips, then carefully place them one by one in the hot oil, frying 4 to 6 pieces at a time. Avoid overcrowding the pan to maintain the oil's temperature. Cook for 2 to 3 minutes per side until golden brown. Drain on paper towels.
  • Prepare for self-assembly: Place the fish on a platter with tortillas, slaw, and crema on the side. Allow guests to customize their tacos by layering slaw first, followed by fish, and finishing with a drizzle of crema.

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