Good Morning and Happy Hump Day, everyone!
Yesterday was a bit strange around here- with severe thunderstorms sweeping through the state well into the evening. We even had a tornado watch in effect for a few hours- but thankfully nothing came of it apart from some slightly terrifying lightning and a bit of rain/hail. Just another late-Spring-early-Summer day here in New England, really!
Tonight I’ll be heading to the Paradise Rock Club over on Comm Ave to catch a set by Editors (who I haven’t seen in years!)- but before I power through my work day and get over to the venue- I wanted to share a recipe my mom and I whipped up this past Sunday while we were spending Mother’s Day together.
I’m a big fan of tacos- any kind, really- and experimenting with different flavor combinations is something I really enjoy when I’m making my own at home for myself or guests. I also love seafood- so street-style fish tacos are pretty much a win/win. Add some red cabbage cole slaw and a twist of lemon and/or lime? You’ve got a delicious lunch to serve at your next cookout!
WHAT YOU’LL NEED:
FOR THE FISH:
- 2 eggs
- 2 tablespoons store-bought taco seasoning
- 1 cup all-purpose flour
- 1¾ pounds tilapia, cut into 1½-inch-wide strips
FOR THE CABBAGE SLAW:
- 2 cups shredded red cabbage
- 2 carrots, peeled and shredded
- 2 cups shredded green cabbage
- 1 red onion, thinly sliced
- 1 jalapeño, minced
- ¼ cup rice vinegar
- Zest and juice of 1 lime (for these tacos, I used a lemon, instead!)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
FOR THE TACOS:
- ¾ cup sour cream
- 12 tortillas
- Zest and juice of 1 lime (again, I used a lemon, instead!)
- ¼ cup roughly chopped fresh cilantro leaves, for garnish
READY? HERE’S WHAT YOU DO:
- MAKE THE CRISPY BAKED FISH: Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick cooking spray.
- In a wide, shallow bowl, whisk the eggs. In another wide, shallow bowl, whisk the flour with the taco seasoning to combine.
- Working in batches, dip the fish into the egg and then into the flour mixture, tossing well to coat. Place the breaded fish on the baking sheet. Repeat until all the strips are breaded. Spray the top of the fish with nonstick cooking spray.
- Bake the fish until they are golden brown and very crisp, 20 to 25 minutes. Flip the fish with a spatula halfway through cooking to brown on both sides. Remove from the oven and set aside.
- MAKE THE CABBAGE SLAW: In a large bowl, toss the red cabbage with the green cabbage, carrots, red onion, jalapeño, lime zest, lime juice, rice vinegar and olive oil to combine. Season with salt and pepper. Set aside.
- MAKE THE TACOS: In a small bowl, whisk the sour cream with the lime zest and lime juice to combine. Set aside. Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on both sides, 1 minute per side. Repeat until all tortillas are toasted.
- To serve, place 3 tortillas on each plate, and fill each tortilla with 1 or 2 pieces of fish. Place 2 to 3 tablespoons of slaw on top of each taco and drizzle each taco with 1 to 2 teaspoons of the sour cream. Garnish each plate with 1 tablespoon cilantro leaves.
I actually served the minced jalapeño separately so that my mom would be able to control the amount of hot and spicy on her own tacos (she’s very particular!)– and it worked out well! With some sour cream on the side for dunking//drizzling- there were so many amazing flavors incorporated into these- and I’ll definitely be making another batch of them soon!
Here’s to Wednesday being a breeze for all of us. It’s almost the weekend, everyone. Hang in there!
– Ashley –
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