A classic recipe full of fresh ingredients and flavor.
How many times have you been to a restaurant, seen fish tacos on the menu, ordered said fish tacos, and were utterly disappointed in the result? That happens to me a lot. Good fish tacos should have a lot of fresh ingredients. I don't want three day old slaw or fish that tastes like it was floating belly up in a tank somewhere for a couple of days before making it into a taco. There should also be some balance between the dryness of the tortilla shell and the amount of salsa and slaw so that the taco doesn't fall apart from too much liquid or so you don't have to take a drink of water every two bites because eating it makes your mouth feel like you just tried to eat three saltines at one time. Nope. Now, there may be better fish tacos out there but this recipe is pretty spot on.
Ingredients: Pico de Gallo
4 Roma / Plum Tomatoes (seeded and diced)
¼ Red Onion (diced)
2 tsp Jalapeño (diced)
Lime Juice from 1 Lime
Garlic Salt (to taste)
1 tsp Light Tasting Olive Oil
Slaw
2 cups Red Cabbage (shredded)
1/2 cup Carrots (shredded)
3 Scallions (thinly sliced)
2 tsp Jalapeño (minced)
2 Cloves Garlic (minced)
Lime Juice from 1 Lime
3 tablespoons mayonnaise
1 tsp Sugar
Salt & Fresh Ground Pepper
Tacos
6 White Corn Tortilla Shells
Light Tasting Olive Oil
6-8 oz White Fish - Halibut, Haddock, Mahi Mahi or Cod
Cumin
Chili Powder
Garlic Salt
Paprika
Directions:
Add all ingredients for pico to a bowl and stir to combine
Add all ingredients for slaw to a separate bowl and stir to combine
Follow instructions in the Black Bean Taco recipe to make shells
Pat fish dry and coat with desired amount of spices (cumin, paprika, chili powder, garlic salt, salt, pepper)
Heat a heavy pan or skillet over medium heat
Once heated add olive oil to the pan and let that sit for about a minute
Add fish to hot oil and cook on each side for 3-5 minutes until done
Layer taco shells with fish, slaw then pico and serve
