Anaheim Fish Tacos Recipes
FISH TACOS
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
- Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
- In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
- To cook and assemble:
- Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
- Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
- While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
- Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.
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