Fish Tacos and Cabbage Slaw

 

For the slaw:

• 4 cups shredded cabbage
• 1/2 teaspoon kosher salt
• 2 to 3 medium scallions or 1 T dried chives, thinly sliced
• 1/2 to 1 whole jalapeño pepper, seeded and minced (optional)
• 1 tablespoon freshly squeezed lime juice
• 1/2 tablespoon lemon juice
• 2 tablespoons mayonnaise
• 1 clove garlic, minced
• Sugar, honey, or agave nectar (optional)*
• Freshly ground black pepper

For the fish:

• 1/3 cup all-purpose flour or almond flour
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/8 tsp paprika
• 1/8 tsp chile powder
• 1 to 1 1/2 pounds  (3-4) snapper, sole, tilapia, rockfish, or catfish fillets
• 2 tablespoons vegetable oil

For serving:

• 12 corn tortillas
• Torn fresh cilantro leaves
• Sliced avocado
• Lime wedges
• Salsa

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INSTRUCTIONS

1. Make the slaw: Place the cabbage in a colander or strainer and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Place in the sink or over another bowl, and set aside to drain for about 15 minutes.

2. Using your hands, squeeze the cabbage of its excess liquid one handful at a time, and transfer to a large bowl. Add the carrot, scallions, and jalapeño if using. Toss to combine. Add the mayonnaise, lime juice, and garlic and toss to combine. Taste and season with a sweetener, salt, or pepper as needed.

3. Make the fish: Combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry with paper towels, then dredge it in the flour mixture until evenly coated.

4. Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until shimmering. Add the fish in a single layer, working in batches if needed. Cook undisturbed until golden-brown on the bottom, 2 to 3 minutes. Using a flat spatula, carefully flip the fish, but don't worry if it falls apart a bit. Continue cooking until the second side is golden brown and the fish is opaque and flakes apart easily in the thickest part, 2 to 3 minutes more. Transfer the fish to a clean plate and flake into large chunks; keep warm.

5. Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean kitchen towel as you go. (Alternatively, wrap them in a clean kitchen towel and warm them in the microwave for a few seconds.)

6. Serve the fish with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos. These tacos are made and eaten immediately.

(Image credit: The Kitchn)

Vanessa Barrington

CONTRIBUTOR

Vanessa Barrington is a PR and marketing consultant, writer, cookbook author, and cook, based in San Francisco, CA. She wrote for The Kitchn in 2006 & 2007. Her latest cookbook is DIY Delicious: Recipes and Ideas for Simple Food from Scratch.

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10 ozdried rice stick noodles
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Pho Ga Preparation

1. Prepare the Broth first by bringing the chicken stock,  cinnamon, spring onions, ginger, sugar, cloves, 5 spice and salt to a boil over high heat in a stock pot. Reduce heat to low and simmer for 45 minutes, skimming off the foam and fat that floats to the surface. Stir in the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.  Throw diced chicken and mushrooms in the broth 10 minutes before serving.

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Notes

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