Fish Tacos
Dinners
Ingredients
2.5-3 lbs. Fish you like, breaded or unbreaded
Taco Size Flour tortillas
Slaw:
1/2 cup mayonnaise
1/8 cup Lemon juice
1/8 cup Honey
1 C. Corn
1 jalapeño, minced (15-25 grams chopped jalapeños)
salt and pepper to taste
1/2 of a white or red Cabbage
1 large carrot
Red bell pepper, finely diced (optional)
For unbreaded fish:
1/4 cup Oil
1/8 cup Lemon or lime juice
1 T. Chili powder
1/2 T. Cumin
1/8 tsp. Cayenne powder (*2)
Salt to taste
Directions
Cut the cabbage into wedges, then thinly slice them. Peel the carrot, cut it into 3 smaller pieces, then use the peeler to make strips.
Mix the slaw, cover, and refrigerate st least a day ahead, and up to 5 days ahead. Stir a few times.
If you are using unbreaded fish, whisk together the marinade ingredients, coat the fish, and refrigerate until ready to cook. You will want to do this several hours ahead.
Cook fish according to package directions. Give the coleslaw one more stir, then drain so your tacos won't be soggy.
Cut breaded filets into pieces if they are not amall enough and shred un-breaded filets.
Assemble the tacos by placing fish, then slaw on tortillas.
Notes
Make your own breaded fish: Crispy Beer Batter Fish
*1 In a pinch, you can substitute a package of Cole slaw mix for the cabbage.
*2 Add more cayenne if you like it spicy.