Fish tacos are easy to prepare, super delicious, and easily scaled to serve a crowd – simply double or triple the recipe!
Serves 4 (about 3 tacos each)
For the slaw:
½ red or green cabbage*, shredded
generous pinch of kosher salt
1 carrot*, grated
¼ red or sweet onion*, finely chopped
¼ – ½ jalapeño* or ají limon*, seeded and minced, to taste (remember: the ají is HOT!)
1 tbsp lime juice
2 tbsp mayo, greek yogurt* or combination
1 clove garlic, minced
1 tbsp sugar, honey*, maple syrup or agave nectar
Place the cabbage in a large bowl and sprinkle with the salt. Massage the cabbage with your fingertips and set aside.
Add the carrot, onion, and chili, if using. Toss to combine. Add the mayo/greek yogurt, lime juice, and garlic and toss to combine. Taste and adjust season as desired.
For the fish:
1/3 cup flour* or fine ground cornmeal
1 tsp kosher salt
1/4 tsp pepper
1/8 to 1/4 tsp smoked paprika or chipotle powder
1 lb cod or halibut
2-4 tbsp vegetable oil
Combine the flour or cornmeal, salt, pepper, and paprika in a shallow container. Pat the fish dry with paper towels, then dredge it in the mixture until evenly coated. Heat the oil in a heavy (preferably cast iron) skillet over medium-high heat until shimmering. Add the fish in a single layer, working in batches if needed. Cook undisturbed until golden-brown on the bottom, 2 to 3 minutes. Carefully flip the fish but don’t worry if it falls apart a bit. Continue cooking until the second side is golden brown and the fish is opaque and flakes apart easily in the thickest part, 2 to 3 minutes more. Transfer the fish to a plate and flake into large chunks. (If preparing more fish than will fit in a skillet, keep the fish warm and crispy in a 250˚F oven on a parchment-lined baking sheet.)
12 corn tortillas
Sliced avocado, optional
Salsa, homemade or store bought
Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean kitchen towel as you go. (Alternatively, wrap them in a clean kitchen towel and warm them in the microwave for a few seconds.)
Serve the fish with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side! Assemble at the table.
Ingredients commonly available in our farm stand are labeled with an *asterisk. Recipe adapted from The Kitchn!
Hey! Did you know we grow an exceptional lineup of chilis? As we approach peak abundance, it seemed like a good time to share some details!