Fish Tacos
- Cook Time: 20 mins
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 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
- Sauce:
- 3 tablespoons mayonnaise
- 1–3 teaspoons minced chipotle in adobo sauce
- 1 tablespoon lime juice
- 1 tablespoon malt vinegar
- pinch salt
- Fish
- 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
Instructions
- 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.
Notes
Nutrition info is an estimate.
Nutrition
- Serving Size: 2 tacos
- Calories: 321
- Fat: 13
- Carbohydrates: 29
- Protein: 24
Find it online: https://hilahcooking.com/fish-tacos-recipe/