Fish Tacos Recipe
Fish Tacos Recipe Video (scroll down for recipe)
My first ever remake! I’ve updated my fish tacos recipe slightly, jazzing up the slaw and adding a chipotle sauce to go on top. I also have moved away from tilapia and instead have been making these with cod or snapper. Any firm white or medium-bodied fish will work fine. (For a laugh, be sure to check out the original how to make fish tacos video and recipe!)
If you’ve never eaten jícama, you should try it. A modest-looking brown tuber with thick, fibrous skin, jícama is found near the onions and potatoes and yucca root in most produce sections. Try a Latin market if your regular store doesn’t carry them. They are cheap (50 cents a pound or so) and they store well at room temperature. Make sure you pick one with no blemishes, soft spots, white spots, or gashes, though. Once that tough skin is perforated, they can spoil quickly.
When you’re ready to eat, use a paring knife to tear away strips of the skin. Starting at one end, you should be able to easily remove strips lengthwise (end to end) to get most of the skin off. If there’s still a fibrous underlayer left, use a vegetable peeler to get it all. Then slice into chips or sticks and store in the fridge for quick snacking. I love jícama dipped in hummus or salsa, or added to this slaw. The flavor is slightly sweet, like a bland apple; the texture is crisp and juicy and a little starchy, similar to a raw potato. If that sounds unappealing to you, try it anyway. I think you’ll like it.
Serve these fish tacos with smoky black beans and you won’t be sorry (or maybe you will but it will probably be worth it).
Fish Tacos Recipe – Printable!Print
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 4 1x
- Coleslaw topping:
- 2 cups finely shredded cabbage
- 1 cup peeled and julienned jicama
- 1/2 cup diced white onion
- 1 teaspoon salt
- 2 tablespoons lime juice
- 1/2 cup chopped cilantro leaves and stems
- 3 tablespoons mayonnaise
- 1–3 teaspoons minced chipotle in adobo sauce
- 1 tablespoon lime juice
- 1 tablespoon malt vinegar
- pinch salt
- 1 teaspoon cumin seed
- 1 teaspoon anise seed
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cornmeal or fine polenta
- 1 pound skinless, boneless fish
- 2–3 tablespoons oil
- 8 corn tortillas
- Combine all slaw ingredients except cilantro in a large bowl and toss to get cabbage well coated. Add cilantro last and set aside at room temperature.
- Combine all sause ingredients in a small bowl and refrigerate.
- Grind cumin and anise together, add remaining spices and mix well with cornmeal.
- Cut fish into 1 inch strips and roll generously in cornmeal mixture.
- Heat 2 tablespoons oil in a heavy skillet over medium-high heat and cook the fish in two batches, turning to get all sides browned, until it flakes easily. This should take 5-7 minutes total per batch, depending on thickness of fish fillets.
- Cook second batch, adding more oil to skillet if needed.
- Allow fish to drain and cool on paper towels while you heat tortillas.
Nutrition info is an estimate.
- Serving Size: 2 tacos
- Calories: 321
- Fat: 13
- Carbohydrates: 29
- Protein: 24
For a lighter fish taco, try this fish taco lettuce wraps recipe.