Photo: Fish Tacos Recipe
Ingredients
Fish:
- 1 pound flaky white fish fillets, such as haddock, halibut or cod
- 1 lime, zested and juiced
- 1/2 teaspoon pimenton
- 2 cloves garlic, smashed
- 1/4 cup canola or vegetable oil
- Kosher salt
Cabbage:
- 1/2 head savoy cabbage, shredded
- 3 scallions, sliced thinly on the bias
- 1 jalapeno, minced, optional
- 1/4 to 1/2 cup white vinegar
- 2 tablespoons honey
- 1/4 cup canola oil
- Kosher salt
- 8 flour tortillas
- 1 avocado, halved, pitted and flesh sliced
Directions
Fish:
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.
Cabbage:
- Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
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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By StudioKC
on May 09, 2012
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Really good and easy, especially if you have a mandolin for the cabbage mix. Added red onion to the cabbage mix for a little more kick which was good. Will make again!
By Margipoo
Timonium, MD
on May 08, 2012
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I used this recipe for fish preparation only. (Did not prepare the cabbage. The fish came out FANTASTIC!!!! My guests asked for the recipe, they liked it so much. I used combo of tilapia and cod as those were the most cost-effective choices at my market. The fish was flavorful and flaky and perfect for tacos. I will definitely make this again!
By Foolforfood
Cary, NC
on April 19, 2012
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This is a good fish taco recipe with nice flavors. There are many out there. The jalapeno is a must and the honey gives a nice hot and sweet slaw. I don't get the "pimenton" vs "paprika" concept but Ann is a little "out there" which is why I love her recipes.
Read all 33 reviews