31 Aug Fish Tacos with Slaw and Crema
For the longest time, the only way my very picky husband would eat fish is if it was deep fried and served with fries and slaw. Over the years, with much fanfare and cajoling (much the same way I finally got him to eat green vegetables) he has slowly evolved and expanded his taste buds. Today, his fish selection includes salmon (cooked and raw), tuna (cooked and raw) and fish tacos. Living so close to Mexico, fish tacos are everywhere, but he would never eat them. Until we were on a trip to Acapulco. In this little beach front bar/restaurant, in the middle of no where, with dirty dishes piled up (way way WAY up – like a disturbing amount of dirty dishes) we stopped to have a few coronas. Here, with all the dirty dishes piled up, this is where my husband decides he will try fish tacos. They were $1 a piece. We ordered 3 each. I was sure we would be sick. They were the best tacos EVER! Maybe it was the beach, the salt in the air, or just the coronas. They really were amazingly good. We did not get sick. And now my husband eats fish tacos.
So I started making my own. This is what I’ve come up with. A compilation of several recipes to create a very balanced and refreshing taco. I like to use red snapper, but if I can find rock fish (which is just a universal label for fish from rocky areas) that works just as well. The slaw is good on it’s own, to be honest, but on top of the fish, the crunchy slaw adds some texture and sweetness, and the crema off sets some of the heat. I prefer corn tortillas, but really flour works just as well, and if your anti-carbs – lettuce is fine too.
Because of the delicate nature of the fish, I find a grill pan or even a frying pan works better than messing with an actual grill. But feel free to experiment. And usually, I like to season the fish and let it sit while I prepare the slaw and crema. I think it gives the seasoning a chance to really infuse into the flesh a bit. Maybe I am imagining it.
These tacos are served best with coronas, but a nice margarita on the rocks works well too. Beans and rice on the side to finish it off. Close your eyes and just imagine the ocean in front of you.
Fish Tacos with Slaw and Cream
Ingredients
2 lbs red snapper (or rock fish, tilapia)
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper
olive oil
Warm tortillas (corn, flour or lettuce)
Directions
In small bowl, mix seasonings and generously apply to both sides of fish. Using a grill pan over medium high heat, add a little oil then gently add the fish to the pan. When the sides of the fish begin to turn opaque and white, turn over and continue to cook on the other side. If you need to cook the fish in batches, transfer cooked fish to clean plate and keep warm.
For Slaw
2 cups shredded green cabbage
2 cups shredded red cabbage
2 green onions, chopped
1/4 cup chopped cilantro
1 cove garlic, minced
3 Tablespoons apple cider vinegar
1 teaspoon salt
2 teaspoons sugar
-Add all ingredients into a medium sized bowl and toss.
For Crema
1/4 cup sour cream
3 Tablespoons mayonnaise
juice and zest of one lime
salt to taste
-whisk ingredients together in small bowl
TO SERVE: 2 ounces of fish on a tortilla with 2 tablespoons slaw and a tablespoon of cream
Nutritional Information (1 serving = 2 tacos)
408 Calories * 14g Fat * 28g Carbs (5g fiber, 7g sugar) * 42g Protein
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