| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 412 | 14.1g | 3.1g | 35g |
| sugars | fibre | protein | salt |
| 5g | 3g | 25g | 0.82g |
Why I Love Mexican Fish Tacos with Lime Cilantro Slaw
If there’s one dish that beautifully contradicts the earthy, robust flavors that defined my culinary origins, it would be the Fish Tacos with Lime Cilantro Slaw. This Mexican delight brings to the table an amalgamation of crisp textures, zesty notes, and succulent white fish – it’s a recipe that never fails to invoke joy and satisfy the palate.
Inspiration Behind the Dish
Drawing inspiration from a range of cuisines has always been something I gravitate towards in my culinary journey. For this particular dish, my hat off would be to the brilliant Jamie Oliver. His knack for creating simple, flavor-packed dishes subtly inspires the creation of this Fish Tacos with Lime Cilantro Slaw recipe. It’s a dish that appears quite straightforward, yet every bite tells a different story – a concoction of fantastic flavors, just as Jamie would advocate.
Flavor Profiles and Pairings
This dish, with its freshness and acidity, is surprisingly versatile when it comes to pairings. It cuts through richer dishes like Mexican Corn in a Cup (Esquites), for those of us who like to keep their meals within a particular cuisine. But if you’re like me, who enjoys mixing flavors around the globe, it goes wonderfully with a hearty, earthy Bacon-stuffed Potato Skins.
Yet, no matter how you choose to enjoy this dish, it’s the tangy Lime Cilantro Slaw that truly makes it memorable. Unlike traditional slaws, this one incorporates fresh lime juice and cilantro – lending a beautiful, refreshing backdrop to the satisfying crunch of the cabbage. This, married with the lusciously coated, crispy fried fish, wrapped in a warm corn tortilla – it’s a harmony of taste and texture that’s hard to resist.
While my culinary roots may be deeply embedded in the rich, hearty flavors of Montana, recipes like this Fish Tacos with Lime Cilantro Slaw wonderfully demonstrate that taste, much like love, knows no borders. And isn’t that the true beauty of cooking?
What You’ll Need
- 1 1/2 pounds of white fish (like cod, haddock, or halibut)
- Salt and pepper to taste
- 12 small corn tortillas
- 1 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of panko breadcrumbs
- Neutral oil for frying (such as vegetable, canola, or peanut)
- 2 cups of finely shredded green cabbage
- 2 tablespoons of fresh lime juice
- 2 tablespoons of chopped fresh cilantro
- 1 small red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup of mayonnaise
- 2 tablespoons of sour cream
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of salt
- Lime wedges for serving
Method
Step One
Start by seasoning both sides of the fish with salt and pepper. Next, cut the fish into 2 to 3 inch wide pieces. Prepare a line-up of three bowls. In the first bowl, put the flour. In the second bowl, put the beaten eggs. In the third bowl, put the panko breadcrumbs.
Step Two
Dredge each piece of fish in the flour, then dip it in the egg, and finally coat it in the panko breadcrumbs. Set these pieces aside on a dish.
Step Three
In a large frying pan, heat about an inch of the neutral oil over medium heat. Once the oil is hot, fry the breaded fish pieces, turning them occasionally. Cook each piece until it is golden brown and crispy. This should take about 5 minutes per side. When the fish is cooked, remove it from the pan and place it on a paper towel-lined plate.
Step Four
In a separate bowl, prepare the lime cilantro slaw. Combine the finely shredded cabbage, lime juice, chopped cilantro, finely chopped red onion, seeded and finely chopped jalapeno pepper, mayonnaise, sour cream, cumin, chili powder, garlic powder, and salt. Stir all these ingredients together until they are completely combined.
Step Five
Heat the corn tortillas in a dry hot pan or directly over the flame of a gas stove until they are warm and slightly charred.
Step Six
To serve, place a piece of fried fish on a warmed tortilla. Top it with a generous amount of slaw. Serve with lime wedges on the side, allowing each person to squeeze fresh lime juice over their tacos as desired.
