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!
GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
- Preheat the grill to medium-high heat.
- Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
- Grill corn tortillas until warm and soft and they have a few charred marks.
- To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
- Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
- Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
- Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
CABBAGE SLAW FOR FISH TACOS
This cabbage slaw is great on grilled fish tacos. Add additional jalapeno for more heat!
Provided by Sandy
Categories Cabbage Coleslaw
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix.
- Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 8.8 g, Fat 13.7 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 314.5 mg, Sugar 4.5 g
BAJA FISH TACOS
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.
Provided by Monday Morning Cooking Club
Categories HarperCollins Taco Fish Cabbage Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 28
Steps:
- Pickled Red Onion:
- To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
- Baja Cream:
- To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
- Baja Cabbage Slaw:
- To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
- Marinated Fish:
- To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
- When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
- Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
- Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
- Assembly:
- Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.
THAI CHICKEN TACOS WITH CABBAGE SLAW
This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CABBAGE SLAW::.
- In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
- Tacos::.
- Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
- In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
- TO SERVE::.
- Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.
Nutrition Facts : Calories 484.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 72.6, Sodium 735.5, Carbohydrate 52.2, Fiber 8.8, Sugar 3.6, Protein 33.8
BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW
I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!
Provided by Rinshinomori
Categories Mexican
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix salsa and mayonnaise; set aside.
- In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
- Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
- In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
- To assemble, place 2 corn tortillas each on 4 individual plates.
- Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.
Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9
ANCHO CHILE-FISH TACOS WITH CREAMY CABBAGE SLAW
Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients in shallow dish until blended. Add fish; turn to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine all remaining ingredients except tortillas. Refrigerate until ready to use.
- Heat large heavy nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 5 min. or until fish flakes easily with fork, turning after 3 min.
- Top tortillas with fish and coleslaw.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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