Fish tacos are so much fun to make and they have become a favorite quick and easy meal for our weeknight dinners. The flavor combinations are endless and you can have lots of fun creating new varieties. Choose a variety of fish like cod, swai, catfish, haddock or even salmon, then choose a cooking method. Most of these types of fish can be baked, fried or even poached as the centerpiece of your taco. Cod works really well for tacos because it is a dense/solid type of fish and therefore it doesn't fall apart while cooking. It also has a very mild taste and a flaky texture.
Next you need some delicious toppings. I love to use different kinds of cole slaw on tacos because it makes the taco a meal in itself. If you don't have the extra time to make homemade cole slaw, just pick up a container at the store and it will work great. Even shredded cabbage will add a nice crunch to your taco.
Spicy Guacamole, diced tomato, finely shredded red cabbage, or even thinly sliced onion would work.
For these tacos we used a Jalapeno-Garlic Slaw and a sprinkle of Queso Fresco cheese with just a touch of the Spicy Guacamole. These offered the zing of the jalapeno and the cheese balanced out the spice. Tacos make a fun family dinner so I hope you give them a try. Enjoy!!
Slaw - **Make this a few hours ahead for best the flavor
4 cups Finely Shredded Cabbage
1 Jalapeno Pepper, very finely minced
1/4 cup Sour Cream
1/4 cup Hellman's Light Mayonnaise
1 tsp Garlic Powder
2 TB Lime Juice
2 TB Cider Vinegar
Zest of 1 Lime
Salt and Pepper to taste
Preparing the Fish
1-1/2 cups Flour, divided
1 tsp Baking Powder
1 TB Cornstarch
3/4 tsp Salt
1/2 tsp Sugar
1 Egg, beaten
2/3 cup Water
1/3 cup Lemon Juice
1/3 cup Lime Juice
2 lbs Cod Fillets, cut into 1-inch x 3-inch pieces
Canola Oil for frying
Garnishes of Your Choice: Avocado Slices, Chopped Tomato, Queso Fresco Cheese, etc
In a large mixing bowl combine the slaw ingredients and stir to combine. Chill for at least 3-4 hours to allow the flavors to blend.
In a shallow bowl combine 1 cup flour, baking powder, cornstarch, salt and sugar; set aside. Combine the egg, water and 1/3 cup lemon juice. Stir this mixture into the dry ingredients and stir until smooth.
In a large skillet, heat 1 inch of canola oil over medium-high heat.
In separate bowls place the lime juice and the remaining flour. Dip fish into lime juice, then into the flour, then dip the fish into the prepared batter.
Carefully add the fish to the oil and fry 2-3 minutes on each side or until fish is cooked through and flakes easily with a fork. Drain fillets on paper towels.
Serve fish in warm tortillas. Garnish with the slaw, guacamole, Queso Fresco cheese and a squeeze of lime juice.