One of my previous managers always ordered fish tacos at restaurants. It puzzled me every time! You can have anything on the menu, and you order fish tacos?? Well, that was until I decided to make my own pimped-up version. I made a big batch, and they were all gone in less than 5 minutes. They’re simple but super delicious!
Usually, restaurants serve them with deep-fried fish, and while it’s “tasty,” it’s definitely not healthy. This recipe calls for oven-baked fish, so we avoid submerging it in oil.
I love this recipe — try it and tell me what you think!
(Experiment 155) Fish tacos
Ingredients
- 4-600 g haddock or cod
- 200 g cabbage thinly sliced you can mix colour if you want to be more fruity
- half red onion thinly sliced
- dash olive oil
- 1 tsp Tabasco chipotle sauce
- 2 limes
- 1/2 tsp onion powder
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- optional cayenne pepper
- salt
- soft or hard tacos or fajitas etc
- optional garnish with whatever else you fancy (ex olive, hot pepper etc )
Instructions
- For the slaw, combine the cabbage, onion,1 lime juice plus olive oil. Do a taste test and adjust with salt and pepper as needed ( should need it). Reserve1 hour in the fridge
- For the sauce, combine the sour cream, mayonnaise, onion powder, 1 lime juice and chipotle sauce. Adjust as needed with salt(should be ok). If you want more kick, add cayenne pepper.
- Prepare the fish as per my baked fish recipe.See url in note
- Heat the tacos or whatever you want to use in a pan. Place on a plate, fill with 1-2 fish filets. Sizzle with the sauce and cover with the slaw. If you have fresh coriander, mince a few leaves and throw it in!
Notes
Click here for my baked fish recipe