Fish + Tacos = Love
We are major taco fanatics over here, and we are not shy to say that these fish tacos give us some serious bragging rights. They are everything a ligit fish taco should be, perfectly flakey white fish, slightly spicy slaw, fresh squeezed lime juice all stuffed into a warm tortilla.
Let’s taco about it, sorry – couldn’t help it! If you want to make the slaw ahead of time go for it, it actually gets better if it has some time to let the flavors mesh together. The heat comes from the jalapeño that’s blended in with the greek yogurt, lime zest and juice. Mix that with thinly sliced cabbage and cilantro and you’ve got slaw! Purple cabbage brightens up the colors of the taco, but we only had green cabbage on hand when we were making this batch. Whatever type of cabbage you use, you can’t go wrong.
If you can get your hands on fresh rockfish, grab it, otherwise cod, snapper, mahi mahi or another type of white, mild fish is perfect. Make sure to remove any bones before you start working with the fish. Cut the fish up into 2 inch strips, dip in egg whites and run it through the seasoned flour. Heat a little butter/oil in a large skillet and cook the fish for about 2 minutes per side. You can work in batches until all of the fish is cooked.
Time to assemble the grand prize. We prefer corn tortillas but use whatever type of tortilla you like. Sometimes we will even skip the tortilla and make a fish taco bowl instead for a lighter option. If you’re going the tortilla route (which is the best route) pile your fish on the tortilla, top with the spicy cilantro lime slaw and garnish with your favorite extras like cotija cheese, avocado, more fresh cilantro and an extra squeeze of lime juice. Time to sit back and enjoy your tacos, just a hint – a cold cerveza will most definitely add to the awesomeness of these tacos!
- ½ C 0% greek yogurt
- ½ medium jalapeno, seeded and diced
- zest of 1 lime
- juice of 2 limes
- 1 clove garlic, chopped
- ½ C chopped cilantro
- ¼ C red onion, sliced thin
- 3 C green cabbage (can also use red)
- ½ tsp salt
- 1 lb Rockfish or cod, cut into 2 inch pieces
- 2 eggwhites
- ½ C flour
- 2 Tbsp cumin
- 2 Tbsp chili powder
- 1 tsp kosher salt
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- tortillas (flour or corn)
- Optional garnishes (crumbled cotija, cilantro, avocado, sour cream)
- Using a blender or an immersion blender, blend yogurt, lime zest and juice, garlic and jalapeno until smooth. Pour into a medium bowl and add remaining ingredients, use a spatula and fold together until incorporated. Let it sit in the fridge while you prepare the fish.
- In a low bowl crack egg, seperating the whites and whisk the whites only. On a plate add flour, cumin, chili powder and salt and mix together. Working in batches add fish to egg whites and transfer to flour mixtures, roll fish in flour mixture to coat. Set coated fish on a separate plate, continue until all of the fish is coated.
- Heat a large skillet over medium heat, add butter and olive oil, when it begins to bubble add the fish cooking approximately 2 minutes per side, until cooked. Once all of the fish is cooked assemble the tacos with spicy cilantro lime slaw and desired garnishes such as avocado, crumbled cotija and additional cilantro. Serve with a lime wedge on the side.
