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Fish Tacos with Cabbage Slaw and Lime Creme

Fish Tacos with Cabbage Slaw and Lime Creme

Fish Tacos with Cabbage Slaw and Lime Creme

Fish Tacos

Ingredients

  • 2 lbs fish fillets (I like Walleye, but who does’t)
  • salt and pepper
  • 2 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 2 tbsp canola oil

For cabbage slaw

  • 4 cups loosely packed shredded cabbage
  • 1/3 cup chopped cilantro
  • 2 green onions minced
  • 1 clove garlic minced
  • 3 tbsp distilled white vinegar
  • 1 tsp kosher salt
  • 2 tsp white sugar

For lime crema

  • 1/3 cup sour cream
  • 3 tbsp mayonnaise
  • juice and zest of 1 lime
  • salt to taste
  • warmed tortillas corn or wheat, for serving

Instructions

  1. Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
  2. To make cabbage slaw, toss all ingredients together in a large bowl.
  3. To make crema, whisk all ingredients together and season to taste with salt.
  4. Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema.

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