Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
Ingredients
Cilantro-Lime Sour Cream:
1 1/4 cups sour cream
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
Red Cabbage Slaw:
1 lime, juiced
1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt
Fish:
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1 1/4 cups panko breadcrumbs
3 fillets walleye or trout (about 12 ounces total), patted dry
Flavorless oil, like canola or vegetable, for frying
Toppings:
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving
Directions
- 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!
