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!
  • 1 lb firm white fish – such as walleye cod, halibut, mahi mahi, tilapia, flounder
  • 1/2 cup AP flour
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 3 Tbsp high heat cooking oil – such as vegetable safflower, peanut, canola
  • 1 cup sour cream
  • 3 Tbsp mayo
  • 2-3 cloves garlic
  • 1 cup fresh cilantro
  • 1/2 tsp sugar honey or agave syrup work as well
  • 2-3 Jalapeno peppers Remove seeds for less heat
  • Juice of 1 large lime
  • 1/4 tsp salt adjust to taste
  • 1 Bag shredded cabbage or 4 cups fresh cabbage
For the fish:
  1. Place fish on paper towels and pat dry.
  2. Combine flour, cumin, chili powder, salt and pepper in small bowl and mix together.
  3. Lightly coat each piece of fish in flour mixture.
  4. Heat skillet to slightly more than medium heat and add oil.
  5. Make sure oil is completely heated before adding fish. Fish should sizzle as you add it to the pan.
  6. 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.
  7. Place fish on paper towels after cooking.
  8. Add more oil and heat completely before cooking each batch of fish.
For the coleslaw:
  1. Add sour cream, mayo, garlic, cilantro, honey or agave, peppers, lime juice, and salt in a food processor and pulse until completely combined.
  2. Add the dressing to a bag of shredded cabbage and toss evenly to coat.
  3. Warm corn or flour tortillas and top with fish, generous portion of coleslaw, and favorite toppings.
  4. Topping Ideas: Avocado, Radishes, Extra Lime and Cilantro, Hot Sauce