I LOVE this recipe for Summer. F & L Market has everything you need to make this, including cabbage for .49 lb a pound. If you have never tried fish tacos before you are missing out! Give it a try!
Ingredients
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1 lb firm white fish – such as walleye cod, halibut, mahi mahi, tilapia, flounder
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1/2 cup AP flour
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1 tsp cumin
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1 tsp chili powder
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1/2 tsp salt
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1/2 tsp Pepper
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3 Tbsp high heat cooking oil – such as vegetable safflower, peanut, canola
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1 cup sour cream
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3 Tbsp mayo
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2-3 cloves garlic
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1 cup fresh cilantro
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1/2 tsp sugar honey or agave syrup work as well
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2-3 Jalapeno peppers Remove seeds for less heat
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Juice of 1 large lime
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1/4 tsp salt adjust to taste
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1 Bag shredded cabbage or 4 cups fresh cabbage
Instructions
For the fish:
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Place fish on paper towels and pat dry.
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Combine flour, cumin, chili powder, salt and pepper in small bowl and mix together.
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Lightly coat each piece of fish in flour mixture.
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Heat skillet to slightly more than medium heat and add oil.
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Make sure oil is completely heated before adding fish. Fish should sizzle as you add it to the pan.
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Cook fish in batches to avoid overcrowding the pan. Cook fish for 2-3 minutes on each side or until it is evenly seared on both sides. Add a generous pinch of salt and pepper after flipping fish.
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Place fish on paper towels after cooking.
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Add more oil and heat completely before cooking each batch of fish.
For the coleslaw:
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Add sour cream, mayo, garlic, cilantro, honey or agave, peppers, lime juice, and salt in a food processor and pulse until completely combined.
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Add the dressing to a bag of shredded cabbage and toss evenly to coat.
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Warm corn or flour tortillas and top with fish, generous portion of coleslaw, and favorite toppings.
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Topping Ideas: Avocado, Radishes, Extra Lime and Cilantro, Hot Sauce