Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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. 
  4. Coat the fish all over in the flour and then the egg and then the breadcrumbs. 
  5. 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.
  6. 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!

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