Recipe: Fish Tacos with Slaw
- Flaky white fish - halibut, tilapia, cod
- 1 cup corn meal, coarse, for dredge
- 1 - 2 tsp gochugaru flakes
- 1/2 tsp hing (asafoetida)
- 1 - 2 tsp cracked black pepper
- Gouda or white cheddar, finely shredded
Nutritional
Per taco
- Calories: 305-390 kcal
- Protein: 20-22g
- Carbs: 30-34g
- Fat: 13-17g
- Fiber: 2-3g
- Sodium: 460-710mg
Notes
- If you're using tilapia, the fat is lower. If halibut or cod, fat content can increase slightly depending on the cut.
- Frying in canola or grapeseed adds about 1 to 1.5g of absorbed fat per ounce of fish, if drained properly.
- Swap in a spinach or chickpea tortilla to increase fiber and lower processed carb content.
- Cheese adds richness but could be optional for a leaner plate.
Fish tacos are a great, light alternative to beef or chicken. When paired with a smokey cheese like Gouda and the bright acidity of a slaw, topping fresh-made tortillas, the crispy fish fillets come to life. This recipe works best with any flakey, white fish—I tend to go with either halibut or tilapia. What's fantastic here is the preparation on the protein: dredge each strip in cornmeal, fry until golden, and serve.
Prep the Fish
Pat the fish fillets dry with a paper towel. Season lightly with coarse salt to pull some of the moisture; be careful not to push seasoning too far as it will affect the flavor of the fish. Slice the fillets into strips about 1/2 wide. In a high-walled skillet or pan, bring 2 to 3 cups of neutral oil, either canola or grapseed, up to 350°F - 375°F. Slowly drop in two to three pieces of dredged fish into the oil and cook for about two to three minutes. Remove with tongs or a slotted spatula and drain on a wire rack set inside a rimmed baking sheet, or on paper towels. Allow to cool enough to handle.
In a mixing bowl, add the spices and seasoning, then gently toss the cooked fish until coated. Set aside for assembly.
Skin on the Fish
Some varieties of fish, like halibut, are very tasty with the skin left on. Just make sure to scale the fish before cutting and dredging. This can bring a little more body and more nutrients to each bite.
Prep the Tortillas
Making fresh tortillas can be a little challenging, but it's a treat once you get the knack for it.
If you're using store-bought flour tortillas, keep a stack next to the stove. Once you're done cooking the fish, gently dip the tortillas, one at a time, into the oil for a few seconds. This activates the gluten chains and gives the tortilla a little more chew.
Prep the Slaw
You can go with a traditional cabbage slaw. I prefer the richness and texture of using Brussels sprouts in lieu of straight cabbage. Check out my recipe for brussels sprout slaw for more details.
Bringing it Together
Layer the tacos starting with one to two pieces of cooked fish, sprinkle on shredded cheese (to taste), and 1 - 2 tsps. of slaw. Serve and enjoy!