Fish Tacos With Cilantro Slaw Recipes

FISH TACOS WITH CILANTRO LIME SLAW

Steps:

• Cut each fish filet into slices. The slices can be up to an inch thick and roughly the size of a tortilla (3-4 inches long).
• Pat the fish filets dry with a paper towel and sprinkle them with 1/4 tsp. kosher salt and pepper. (It's important that the fish is not too damp or it will steam in the pan and become rubbery instead of flaky).
• To make the coating simply combine 1 cup gluten free flour blend (or AP flour), 2 tsp. cumin, 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder , and 1/2 tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined.
• Place the pieces of fish onto a large plate, platter, or bowl and pour some of the flour mixture over the top. Flip each of the fish filets over a few times until each piece is completely coated in the flour mixture. Shake each piece of fish to remove any excess flour and repeat until all the fish is coated.
• Heat the skillet to slightly hotter than medium and add 2 Tbsp. of oil. Make sure the oil is thoroughly heated before adding the fish to the skillet (the fish should sizzle once it hits the pan).
• Fry the fish for 4-5 minutes on the first side. Do not move the fish around much or the coating will not stick. Once the first side has developed a golden brown coating flip it over and cook for another 4-5 minutes on the other side.
• Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Add more salt and pepper if needed.
• Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.
• Place ¾ cup sour cream, ¼ cup mayo, 2 cloves garlic, 1-2 jalapenos (remove seeds and membranes), the juice of 1 large lime (or 2 small limes), ½ tsp. kosher salt and pepper, and 1 cup fresh cilantro in a food processor or blender. Pulse until the dressing is completely combined.
• Chop 8 cups of fresh cabbage (red or green) and place it in a large bowl. You can also use a bag of shredded cabbage to save time if you like.
• Pour the dressing over the cabbage and toss until completely combined. The coleslaw may be prepare 1-2 hours or even the day ahead and stored in the fridge until ready to serve. Alternately, you can make it right before serving.
• To Serve: Place the pan fried fish on a couple of warmed corn tortillas. Pile a generous amount of spicy coleslaw on top. Additional toppings may be added if desired.

FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX

Steps:

• Bake fish fillets according to package directions.
• Wrap the tortillas in aluminum foil and place them in the oven to heat.
• Or heat them at the last minute in a microwave in plastic wrap.
• Shred or chop the cabbage.
• In a medium bowl, combine the cabbage with all the remaining ingredients.
• Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

FISH TACOS WITH HONEY LIME CILANTRO SLAW

Steps:

• In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
• In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
• Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
• To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Steps:

• Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
• Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
• In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
• Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

HEALTHY FISH TACOS WITH CILANTRO SLAW

Steps:

• Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
• Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
• When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
• Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
• Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
• Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
• Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Steps:

• For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
• For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
• Coat the fish all over in the flour and then the egg and then the breadcrumbs.
• Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
• To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO

Steps:

• Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
• Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
• To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
• To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
• To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
• Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
• Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

FISH TACOS WITH CILANTRO CHIPOTLE SLAW

Steps:

• Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
• Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
• In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
• Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
• Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
• Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
• Divide the dough into 16 equally sized balls.
• Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
• Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
• I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
• Get a large non stick pan heated over medium ready with half the oil.
• Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
• Extract the first batch and cover with foil while the second batch cooks.
• I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.