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).