This Mexican-inspired dish is eye-pleasing and sumptuous and makes a great lunch or dinner. For people with fish allergy it’s also wonderful made with chicken or steak, or for a vegan dish try substituting grilled tofu or tempeh for the fish.
INSTRUCTIONS
Prep Coleslaw:
Prepare one of the Coleslaw Recipes below: Creamy Spiced Coleslaw or Chile - Lime Coleslaw.
Prep Chipotle Mayo:
Blend the following ingredients until creamy.
1⁄2 cup olive oil mayo (or substitute home-made or a vegan mayo).
1 tablespoon water
1 –2 teaspoons lime juice
1⁄8 teaspoon sea salt, or more to taste
1⁄2 teaspoon chili powder
1 teaspoon smoked paprika
1⁄8 – 1⁄4 teaspoon chipotle powder
Prep Fish
Season fish with a dry rub such as sea salt/garlic powder/chili powder/cumin. Grill, saute in olive oil, bake, or fry the fish as preferred.
For a crunchy texture see the Crispy Fish Taco Variation below. Once cooked, flake with a fork into bite size pieces. Wild caught fish is exceptional when available and otherwise fresh fish from the market is wonderful - especially cod, walleye, blue gill, snapper, or salmon.
Prep Tortilla
Heat the corn tortillas in a skillet coated thinly with olive oil on medium-high heat for about 15 to 30 seconds on each side until the tortillas start to get puffy with golden brown spots. Now they are ready to be layered with your favorite toppings.
Assembly Instructions
Layer a few spoonfuls of slaw, followed by fish and perhaps a few fresh ripe diced mango or pineapple pieces, then drizzle with the chipotle mayo, and serve warm!
Fish Taco Variations
CRISPY FISH TACO
Dip the fish in a beaten egg, then toasted panko crumbs or your favorite fish fry coating and bake in the oven or fry until golden and crisp. Layer as above and embellish with your favorite toppings.
SHRIMP OR GRILLED CHICKEN TACO
Use a dry rub on raw shrimp or chicken such as a mix of chili powder/garlic powder/cumin/sea salt/pinch of cayenne or black pepper mix and sear in olive oil on moderate heat (shrimp turns pink or chicken is no longer pink in the middle but still tender). To quicken the process cut the chicken into bite sized pieces and toss with the rub to season. Try layering this taco starting with warmed black beans (spiced with cumin/sea salt/garlic/chili powder), shrimp, chili-lime-cilantro coleslaw, a few diced ripe mango or pineapple pieces, then drizzle with chipotle mayo.
ENJOY!
Creamy Spiced Coleslaw
INGREDIENTS
3/4 cup olive oil mayonnaise (or substitute vegan mayo or Greek yogurt) 2 tablespoons sugar (or substitute a lower glycemic sweetener such as honey or stevia to taste) 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1⁄2 teaspoon celery seed
1⁄2 teaspoon garlic powder 3/4 teaspoon onion powder 2.5 tablespoons cider vinegar 3/4 head shredded green cabbage
1/4 head shredded purple cabbage. 3 peeled, grated carrots
*substitute a 16 ounce package shredded coleslaw mix for fresh cabbages if time-limited,.
DIRECTIONS In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Chile - Lime Coleslaw
INGREDIENTS 3⁄4 cup mayonnaise (or substitute olive oil mayo or home-made) 1 lime, zested 2 teaspoons fresh lime juice
1⁄2 teaspoon rice vinegar 2 cloves fresh garlic squeezed through a garlic press, or smashed/minced 2 teaspoons sweet chili sauce 2 teaspoons white sugar (or a lower glycemic substitute such as honey, stevia, or monk fruit to taste). 3 tablespoons finely chopped fresh cilantro 1⁄4 red onion, finely diced, or more to taste 3/4 head shredded green cabbage, or more to taste 1/4 head shredded purple cabbage or more to taste 3 carrots peeled and grated
DIRECTIONS
Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
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