There are so many versions of fish tacos out there and believe me I’ve tried more than my fair share. There’s nothing better than a deep fried crispy fish taco with a tangy coleslaw on top. Especially if it’s paired with a margarita and lots of sunshine. But, reality check, it’s February and it’s the time of year when we really need to shed those winter thermals (otherwise known as fat on the gut) and trim down our waste lines. This recipe will transport you to warmer times and deliver on flavor without all the guilt.
For the Fish: (this will make 4 good sized tacos, so 2 each)
- 1lb of cod (it’s a nice white fish and much less expensive than Sea Bass or my favorite, Halibut)
- 1 lime, juice and zest
- Salt & Pepper
- Garlic powder
- Cayenne pepper
- Olive oil drizzle
- Yellow corn taco shells
Avocado Crema (this is awesome and versatile and can be used for so many things- on tacos, nachos, chili, on and on!)
- 1 avocado
- Fresh Cilantro
- Jalapeño (seeds and veins removed)
- 1-2 spoonfuls of light sour cream
- Juice of 1 lime
- Salt & Pepper
- Few dashes White balsamic vinegar (optional but it adds a natural sweetness to balance the acidity)
- 1/2 red cabbage sliced thin
- 1/2 of white cabbage sliced thin
- Juice of one lime
- Little olive oil
- Splash of apple cider or red wine vinegar
- Garlic powder
- Salt and pepper
You can buy a bag of pre-cut coleslaw to make it easier. I’ve used Whole Foods cabbage, carrot and beet slaw which is also great. With the recipe above, you will have leftovers of the coleslaw which is great on its own as a salad or even better leftover the next day.
Season your fish with salt, pepper, garlic powder, cayenne pepper (just a little cayenne if you don’t like spicy), lime zest, lime juice and olive oil. Let marinate in the fridge for 10-15 minutes while you prep your other ingredients.
Place your cabbage in a bowl with cilantro, lime juice, olive oil, vinegar, salt and pepper. Mix to combine.
Using a small food processor, place all ingredients in for the crema- avocado, a bunch of cilantro, a jalapeno, lime juice, sour cream and salt/pepper. If for some reason it comes out too bitter, add a dash of agave syrup or white balsamic to sweeten it. I find sometimes if your avocado isn’t ripe enough, it needs it. Puree to combine.
Put your pan on medium/high heat with a little olive oil and add your fish. Cook for a few minutes and flip. It won’t take long but it depends on how thick it is. When it’s solid white you are good to go!
While your fish is finishing, place your taco shell on the burner and brown. If you don’t have a gas burner, just heat it up anyway you like (in a pan, microwave, etc. I like the flavor of the char).
Put your crema down first, then your fish and top with the tangy fresh cole slaw.
Or put the crema on top! With a fresh pico de gallo.
Eat and enjoy all the flavor and none of the guilt!
Here’s a snap chat video from the last time I made them.
Summer 2019 Version:
Instead of marinating the fish I just put a blackened seasoning on them and cooked the fish in a little butter in a cast iron skillet. Delish.
2 Comments Add yours
Nice!! I think I might try Smoked Haddock with this recipe!