| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 3g | 29g |
| sugars | fibre | protein | salt |
| 3g | 4g | 25g | 1.2g |
Why I Love Mexican Fish Tacos with Spicy Cabbage Slaw
I’ve always been passionate about experimental cooking, drawing on my heritage for inspiration and transformation. One recipe I take a particular shine to is “Fish Tacos with Spicy Cabbage Slaw. This is a delightful fusion between my profound Tex-Mex base and contemporary flair. It brings out a flavorful twist to an authentic Mexican classic that can be enjoyed by folks of all taste-buds. With a photo that does nothing but justice to its allure, it’s one fiesta for the taste-buds you wouldn’t want to miss.
The Sparkling Past of Fish Tacos
In my Texan journey, I have been intrigued by the rich nuances and vibrant flavors the Mexican cuisine has to offer, notably the history of Fish Tacos. From its origin in Baja California, the fish taco has gone through various iterations, each reflecting the taste of the region it is created in.
My recipe for “Fish Tacos with Spicy Cabbage Slaw” is a homage to this magnificent culinary heritage, with a personal touch from my own experiences and many a Texas summer. While the principal elements remain faithful to the origin, I like to amp up the heat in my dishes, like using chili powder, cumin, and cayenne pepper for the marinade. The result is reminiscent of some of the barbecue flavors we love here in the south.
Inspired by a Culinary Maestro
My rendition of the recipe takes great influence from the style of Rick Bayless, a chef famed for his mastery over Mexican culinary artistry. His approach to Mexican food has frequently mirrored my own, wherein the tradition is respected, with just the right amount of innovation added to make a dish truly stand out.
If you’re seeking to delve deeper into the Tex-Mex culinary world, I’d recommend exploring Bayless’s extensive repertoire of dishes. From his set, a recipe that makes an exceptional pairing with these vibrant fish tacos would be the Mexican Red Rice. This combo sets the stage for an indulgent and wholesome Mexican dinner that’s hard to beat.
So, the next time you’re searching for a spectacular dish that brings in a burst of tradition, flavors, crunch, and softness, all in one delightful bite – remember, Fish Tacos with Spicy Cabbage Slaw is not just food, it’s an experience!
What You’ll Need
- 1 pound white flaky fish (like mahi mahi or orata)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- Vegetable oil for frying
- 12 small tortillas
- 1 cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 200 grams cabbage, finely shredded
- 1/2 red onion, thinly sliced
- 1/2 jalapeno, finely chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1 lime, cut into wedges
Method
Step One
Begin by preparing the slaw. In a large bowl, combine the finely shredded cabbage, thinly sliced red onion, finely chopped jalapeno, and 1/4 cup of chopped fresh cilantro. Add in mayonnaise, lime juice, and season with salt and pepper according to your taste. Toss the ingredients until they are thoroughly mixed and coated with the dressing. Set this aside for the flavors to meld.
Step Two
For the fish, combine the all-purpose flour, cornmeal, chili powder, ground cumin, salt, and cayenne pepper in a shallow bowl. Stir until all the ingredients are combined well. In another bowl, pour in the buttermilk. Dip each fish piece first into the buttermilk, then dredge it in the flour mixture, ensuring it’s well coated.
Step Three
Deep frying is the next step. Pour enough vegetable oil into a deep frying pan and heat it over medium-high heat until it’s hot but not smoking. Fry the breaded fish in batches, turning once, until golden brown and cooked through, for about 5 minutes. Do not overcrowd the pan, this can lower the oil’s temperature and make your fish soggy instead of crispy. Place the fried fish on a paper towel-lined plate to drain off excess oil.
Step Four
Assembling the fish tacos comes next. Warm the small tortillas in a dry skillet over medium heat just until soft and pliable, about 30 seconds per side. Place a piece or two of the crispy fish in the center of each tortilla and generously top with the spicy cabbage slaw.
Step Five
Serving the fish tacos is the final step. Arrange the tacos on a platter or individual plates with lime wedges on the side. The lime can be squeezed over each taco for an added citrusy kick. Serve immediately and enjoy your Fish Tacos with Spicy Cabbage Slaw!
