A Word From The Cook
“These Crunchy Fish Tacos with Creamy Cabbage Slaw are a taste treat any time, whether you’re making them for a party or family dinner. Everybody loves ‘em!”
1/3 Pound Fish Per Person
- Recipe Feeds 4 - Use 2 tablespoons of our Cajun Spice Mix for Spicy & Crispy Fish Tacos)
- For Crispy Fish
- 8-10 Small flour or corn tortillas
- 1 1/2 Pounds light white fish (e.g. catfish or cod)
- 1 Cup buttermilk (regular milk can be substituted)
- 2 Cups Panko crumbs (breadcrumbs can be substituted)
- 2 Tablespoons Cajun Spice Mix (substitute salt, pepper and your favorite dried herbs if you prefer milder fish tacos)
- 3/4 Cups canola oil for pan-frying
- For Creamy Cabbage Slaw
- 4 Cups Shredded Cabbage
- 1/2 Cup Mayonnaise
- 1 Seeded, finely chopped fresh jalapeño
- 1 Tablespoon Celery Seed
- Juice and Zest of 1 Lime
- For Garnish
- 1/4 Cup chopped cilantro
- 1 Lime sliced in wedges for garnish
- 1/2 Cup Queso (dry white cheese) for garnish
- Step 1 – Prepare Creamy Slaw
- In a Medium sized bowl combine Creamy Slaw ingredients and mix well.
- Chill until ready to serve.
- Step 2 – Coat and Pan Fry Fish
- Cut fish into 2 inch, bite-sized pieces.
- “Marinate” raw fish in buttermilk until ready to cook.
- Combine Panko and spices in a bowl.
- Heat a large pan over medium high heat with oil. When oil begins to sizzle it’s ready.
- Dredge milk coated fish pieces in Panko Spice mix, then place pieces gently in pan, take care not to crowd fish in the pan.
- Let the fish pieces cook until browned on one side (2-3 minutes).
- Gently turn each piece to brown the other side (another minute or two).
- You can pan fry fish in batches if your’re cooking for many.
- Fish can be served immediately, or kept warm in a 250 degree oven.
- Step 3 – Assemble and Serve
- Place a scoop of Creamy Cabbage Slaw in the middle of tortillas, then gently add a couple pieces of fish. Sprinkle with cilantro and cheese. Garnish with lime.
- (Note: we like to heat our tortillas in the oven or over the gas stove flame. Corn tortillas work best if you heat them in a pan coated with a bit of oil or over the gas flame. Turning them a few times to warm them through).